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Crawfish Etoufee
 From the kitchen of Audrey Watson

2-4 cups crawfish or shrimp 
3 tablespoons paprika 
1 stick margarine 
1/4  teaspoon cayenne pepper 
2-3 cloves garlic, finely chopped 
1-2 tablesoons flour 
1 cup chopped green onion 
1 chicken bouillon cube dissolved in 1 cup hot water. 
3 Tbs parsley 

Dissolve bullion in water and set aside. Melt margarine in skillet on a very slow fire. Add onion & parsley-cook very slow until soft-do not brown. Add flour to thicken, paprika, garlic, bouillon, water. Simmer 10 to 15 minutes (may add corn starch to thicken). Add crawfish or shrimp (peeled & cleaned). Cook 15-20 min. Serve hot over rice with bread and salad. 

May season with file' if desired 
 

 
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