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Magnolia Bar and Grill Crawfish Etouffee




  1. Use a saucepan with a tight fitting lid to "Etouffee".
  2. Season crawfish tails with salt and pepper; set aside.
  3. Melt butter, add chopped onion, and cook over medium heat until onions are tender.
  4. Stir in flour, blend well, and add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally.
  5. When sauce is done, add crawfish tails; cover with lid. Cook for 8 minutes.
  6. Season again, to taste.
  7. Add green onion, parsley, cook 2 minutes longer.

Serve over steamed rice.


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