Crawfish Etouffee

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4 tablespoons unsalted butter

8 crawfish tails, thawed, rinsed and drained

1 teaspoon chopped garlic

3 cups Etouffee sauce, recipe follows

Hot pepper sauce, as desired

Rice Pilaf, recipe follows

2 bunches sliced green onions, for garnish

1 2/3 cups vegetable oil (soybean or cotton seed)

1 2/3 cups all-purpose flour

1 1/2 cups medium dice onion, yellow or white

1 1/2 cups medium dice green pepper

1 cup medium dice celery, no leaves

1 tablespoon chopped garlic

1 3/4 teaspoons cayenne pepper

1 3/4 teaspoons ground white pepper

13/4 teaspoons whole thyme leaves

10 1/2 cups chicken stock or broth

1 2/3 cups diced tomatoes, with juice


1 tablespoon unsalted butter

1/2 cup small dice red pepper

1/2 cup small dice yellow pepper

2 teaspoons chopped garlic

1 3/4 teaspoons whole thyme leaves

1 3/4 teaspoons salt*

5 1/4 cups chicken stock or broth, heated

2 2/3 cups parboiled rice

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