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Crawfish Cornbread
Crawfish Etouffee
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Crawfish Etouffee 


  • 1 tablespoon butter
  • 3/4 cup sweet onion, diced
  • 2 cloves garlic, chopped
  • 1/2 cup green bell pepper, diced
  • 1/4 cup celery, diced
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1/2 cup condensed cream of celery soup
  • 1 cup water
  • 1 teaspoon paprika
  • 1/2 teaspoon ground mustard seed
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper, or to taste
  • salt to taste
  • 1 pound Chez Francois peeled crawfish tails
  • 3 tablespoons green onions, sliced
  • 2 tablespoons fresh parsley, chopped
  • 3 cups cooked rice


  1. Heat butter in a large skillet over medium heat. Stir in onion, garlic, green pepper, and celery; cook until soft, about 5 minutes. Stir in cream of mushroom soup, cream of celery soup, and water. Season with paprika, mustard seed, Worcestershire sauce, cayenne pepper, and salt. Stir in crawfish. Bring to a simmer, then stir in green onion and parsley; cook until crawfish are done. Serve over cooked rice.

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