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  #21  
Old 02-03-2010, 07:47 AM
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MagiePerdu MagiePerdu is offline
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SHRIMP ETOUFEE

Ingredients:

2/3 c. butter
1/3 c. flour
2 c. chopped onions
1 c. chopped celery
1 green pepper, chopped
2 cloves garlic, minced
1 1/4 c. tomato sauce
1/2 c. chopped parsley
2 1/2 c. water
4 tbsp. Worcestershire sauce
3 bay leaves
1/4 tsp. cayenne pepper (to taste) OR 1 tbsp. Tabasco sauce
1 tbsp. sugar
1 tsp. sweet basil
Salt to taste
3 lb. peeled shrimp

Directions:

Make a dark roux with the flour and butter. Add onion, celery,
green pepper, and garlic; saute until tender.

Add the remaining ingredients (except the shrimp) and simmer for 2 hours, adding more water if necessary.

Twenty minutes before serving, add the shrimp.

Serve in big bowls with a scoop of rice. (If you can stand more spice, add more cayenne or file.)
Serve over rice.
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  #22  
Old 02-15-2012, 10:57 AM
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  #23  
Old 03-08-2012, 04:34 PM
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Default Crawfish Beignets with Dipping Sauce

Ingredients

•1 egg, beaten
•1 pound chopped cooked crawfish tail meat or shrimp
•4 green onions, chopped
•1-1/2 teaspoons butter, melted
•1/2 teaspoon salt
•1/2 teaspoon cayenne pepper
•1/3 cup bread flour
•Oil for deep-fat frying
•3/4 cup mayonnaise
•1/2 cup ketchup
•1/4 teaspoon prepared horseradish, optional
•1/4 teaspoon hot pepper sauce

Directions

•In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
• In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
• In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets. Yield: about 2 dozen (3/4 cup sauce).
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