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This recipe for Crawfish Etouffee is from Mulate's restaurant in New Orleans, Louisiana
1 1/4 stick butter or margarine
1 medium onion - diced
2 stalks celery - diced
1 small bell pepper - diced
1 lb. peeled crawfish tails
1/2 tsp. salt
1/2 tsp. cayenne pepper
Melt butter or margarine. Add diced onions, celery, and bell pepper.
Saute' on medium heat until vegetables are translucent approximately 15
Add crawfish and Mulate's Cajun Seasoning - stir well. Cook covered on low heat for approximately 15 minutes.
You may add chopped parsley or green onions just before serving - do whatever you like! Serve over white rice.
Variation: Add 1 can Cream of Mushroom soup just before adding the crawfish.