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Crawfish Entoufee

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2 tablespoons Creole Seasoning

4 tablespoons unsalted butter (use unsalted butter because Creole Seasoning can be a bit salty)

1 1/2 cups onion, finely chopped

1/2 cup green bell pepper, finely chopped

1/2 cup celery, chopped

2 pounds crawfish tail meat (you can also use shrimp if you can’t find crawfish)

1/4 cup flour

1 1/2 to 2 cups chicken broth

1 1/2 tablespoons minced garlic

2 tablespoons thyme

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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