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Recipe by: alna
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See below ingredients and instructions of the recipe
1/2 lb Oleo 1 1/2 T Lea Perrins
5 c Chopped onion (same in -Worcestershire Sauce
-volume as crawfish and 1 t Louisiana hot sauce
-crab meat) 3 t Salt or to taste
1/2 c Chopped bell pepper 1 lb Crab meat
3 c Chopped parsley 2 lb Crawfish meat with fat
2 T Lemon Juice
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
Justin William's Recipe
Submitted By RICH HARPER On 02-21-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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