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How To make Crawfish Etouffee Supreme

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1/2 cup Butter or margarine
1/3 cup All-purpose flour
1 cup Onions

chopped
1 cup Celery :

chopped
1 cup Bell pepper

chopped
20 milliliter Garlic :

minced
1 pound Cooked crawfish tails
2 cup Chicken broth
1/4 cup Parsley -- chopped
1 teaspoon Salt
1/8 teaspoon Black and red pepper
Tabasco 3 cup Cooked rice
Melt butter in a large pan and blend in flour, stirring over medium-low heat until roux is dark brown, about 10-15 mins. Add veggies and cook until crisp, 2 to 3 minutes. Stir in remaining ingredients except rice; simmer 20 minutes. Serve over rice . (wrv)

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