Crayfish Etouffee

• 2 lb. crayfish tails
• 2 sticks margarine
• 1 c. shallots (green parts)
• 1 c. shallots (white parts)
• 1 c. onions
• 2 stalks celery
• 2 tsp. salt
• 1 tsp. pepper
• 2 Tbsp. flour
• crayfish fat
• 1 can golden mushroom soup (optional)
• parsley, chopped

1. Melt margarinetnd
2. blend in flour; cook until mixture turns golden
3. brown.
4. Add
5. onion, celery and white of shallots and cook until
6. seasonings soften.
7. Add mushroom soup and fat and simmer about
8. 15 minutes.tdd green onions, salt, pepper and crayfish tails.
9. Keep
10. cover
11. on
12. pot
13. and simmer 10 to 15 minutes until done.
14. Addtarsley;
15. serve
16. on rice.
17. Crayfish toughen if overcooked.

crayfish tails, margarine, shallots, shallots, onions, stalks celery, salt, pepper, flour, crayfish fat, golden mushroom soup, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=922292 (may not work)