Size: 2.65 oz
Serving Suggestions: Melt 5 tablespoons oleo/butter in a sauce pan. Add Etouffee Base Mix, stir over low heat until mix is medium brown in color. Add 2 cups of water and 1 lb peeled crawfish tails (you may substitute peeled shrimp or boneless chicken). Cover and bring to a boil, stirring often. After mixture comes to a boil, reduce heat to low and cook 15 minutes. Remove from heat and let stand 15 minutes longer. Serve over rice (or pasta).
Ingredients: Enriched bleached wheat flour, salt, dried onion, bell pepper, celery, and other spices.
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