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Beverages
Crawfish Etouffee
From the kitchen of BUCKWHEATBYRNE
Servings |
5
Estimated POINTS® value per serving |
6
Course |
Beverages
1 bell pepper(s)
1 cup onion(s)
1 cup canned cream of mushroom soup
1 pound crawfish
1 cup canned tomatoes
1 cup rice, uncooked white
4 Tbsp Land O Lakes Stick Light Butter
Tony Chachere's
Sautee onion, bellpepper in butter until wilted. Add tomatoes and cream of mushroom and crawfish. (Can use 1/2 can of tomato sauce instead of cream of mushroom) Add Tony Chachere's to taste. Let cook for fiffteen to twenty minutes. Boil and add corn starch for thickness if needed. Serve over rice.
This is real Southern cooking son!
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