ELSIE'S COOKBOOK

NAME OF RECIPE: 
Crawfish (or Shrimp) Etouffee


INGREDIENTS:

11 lb Shrimp (or substitute Pound Crawfish tail meat )

2 1⁄2 Cups water

1⁄4 lb Butter

1⁄4 Cup chopped fresh parsley

1⁄4 Cup Chopped fresh green onions

2 tbsp San Marzano Crushed Tomato

1 box Zatarains Etouffee Base

INSTRUCTIONS:

Combine water, butter and etouffee base and stir until base is dissolved.

Bring to a boil, reduce heat and simmer on low approx. 10 mins.

 

Add crawfish tails/shrimp, parsley, green onions and simmer for 10-12 mins.


Serve over a bed of white Tilda rice

Suggested Wine- Chateau Bonnet Bordeaux

Enjoy!

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