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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brett Favre's Crawfish Etoufee

Date Added: December 08, 2009

Ingredients:

1/2 Cup Margarine
2 Unit Green Bell Peppers chopped
2 Unit Celery chopped
1 Onion chopped
3 Cans Cream Of Mushroom Soup 10 3/4 Oz Each
1 Pound Crayfish peeled, cooked
2 Cans Tomatoes 10 Oz Ea
1 Unit White Rice
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Directions:

1. In large pot or cast-iron Dutch oven, melt margarine and saute peppers, celery and onion.

2. Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.

3. Add crayfish tails and cook 30 to 40 minutes more.

4. Add tomatoes and their liquid and stir to blend completely.

5. Serve over rice in individual serving bowls.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Gluten, Mushroom, Bell Pepper, Tomato, Rice, Celery, Onion allergies.
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