      E-10 The edited and saved E-9 as found in QBC_mmdd.CVT file


-Begin Recipe Export- QuikBook * 03-19-1995 10:11:20

Title:  Crab And Crawfish Etouffee
Keywords: Seafood, Cajun

   1/2 lb oleo
   5 cups chopped onion (same in volume as crawfish and crab meat)
   1/2 cup chopped bell pepper
   3 cups chopped parsley
   2 TBS lemon Juice
   1 1/2 TBS Lea & Perrins Worcestershire Sauce
   1 Tsp Louisiana hot sauce
   3 tsp salt or to taste
   1 lb crab meat
   2 lbs crawfish meat with fat

   Melt oleo in pot.  saute onions, bell pepper, and parsley until
tender. Simmer, covered for 30 to 40 minutes.  Add lemon juice, Lea
& Perrins, Louisiana hot sauce, and salt.  Add crab meat and
crawfish - be sure to use crawfish fat if you have it.  Mix well,
cover, and simmer for 30 minutes.

Serve over rice.  Will feed 30 people (or 10 Cajuns) Shrimp may
be substituted for crawfish.

: From Fred Towner a Justin Wilson Recipe

 : Posted: The Cooking Echo on  21 Feb 95 by Rich Harper

-End Recipe Export-


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