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Go-To Crawfish Etouffee

Reviewed: Mar. 19, 2012
This was so amazing....Quick and easy...the only change that I made was I used two cans of condensed golden mushroom soup and thinned it out with whole milk. Served over rice....I did not use frozen crawfish...I used fresh that we had left over from a crawfish boil..They tend to be more plump and fuller.
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