Crawfish Etouffee Recipe

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Nutrition per serving    (USDA % daily values)
CAL
784
FAT
145%
CHOL
130%
SOD
65%

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Ingredients for 10 servings

1 pound margarine (recommended: Parkay brand)

5 pounds Louisiana crawfish tails, peeled

1 can cream of celery soup

5 large onions, diced

3 cloves garlic, finely chopped

Cooked white rice

Creole seasoning (recommended: Tony Chachere Original Creole Seasoning)

1 can cream of shrimp soup (to replace crawfish "fat" which is no longer sold)

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