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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