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CRAPPIE ETOUFFEE


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By Ray - Posted on 07 May 2010

2 lbs. crappiei fillets
1 c. butter
2 c. onion, chopped
2 c. celery, chopped
1 c. bell pepper, chopped
1 tbsp. flour
1 c. green onion tops, chopped
Salt to taste
Red pepper to taste
Black pepper to taste
Garlic powder to taste
Dash of soy sauce
Melt butter in skillet. Add onion, celery, bell pepper; simmer until tender. Add flour and stir. Add flour, green onion tops and soy sauce and stir. Lay fillets in pan. Coveri with sauce. Simmer until fish flakes when pricked with fork, about 10 minutes. Serve over fluffy cooked rice.

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A type of fishing line made from a single strand of nylon.

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