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Charlotte, North Carolina

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Reviewed Crawfish Etouffee

Feb 11, 2012 in Food Network Community Toolbox on

This is pretty tasty. We jazz it up at our house by doubling the recipe, using a dark dark red roux, going a little heavy on the celery, four to six cloves of garlic, and instead of two pounds of crawfish, we use a pound of langostinos and crawfish each. It's nice, but you'll need a big pan!""

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