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Crawfish Etouffée

September/October 2012

Your rating: None Average: 2.6 (5 votes)

Literally translated as “smothered” and pronounced ay-TOO-fay, the crawfish recipe is typically a saucy stew served over rice. In this healthy recipe from chef Patrick Mould, the tasty crustaceans (use shrimp if you can’t find crawfish) are smothered in a sauce made with plenty of onions, garlic and Cajun seasoning.


Crawfish Etouffée

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