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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

RSJ’s Crawfish Etouffee (tomato version)


2 tablespoons Clarified Butter
2 pounds crawfish tail meat, lightly drained
3 tablespoons garlic, minced
1 1/2 cups green onion, sliced
3 ounces white wine
1 1/2 quarts Etouffee Stock
8 cups cooked white rice


Heat clarified butter. Sauté garlic quickly but do not brown. Add crawfish and cook for 2 minutes until hot. Add green onion and deglaze with white wine. Add etouffee stock and heat thoroughly. Divide rice evenly into serving dishes; spoon etouffee over rice. Garnish with lemon and fresh parsley, and serve with buttered and toasted French bread.

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