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Crawfish and Pecan Soup

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The George Rodrigue Foundation of the Arts and the Louisiana Restaurant Association Education Foundation are excited to announce the release of their collaborative fundraising project, The Pot & The Palette Cookbook.

This cookbook includes over 100 recipes from Louisiana's favorite chefs. For more information about book you can go here.

Check out a delicious recipe below

Crawfish and Pecan Soup

Bring a large pot of water to a boil and add the crawfish. Cook for 2 minutes, remove the crawfish from the pot, and set aside.

In a saucepan over medium heat, melt the butter and saute the onion until it begins to sweat. Stir in the mustard greens and rice. Add the stock and bring to a boil. Reduce heat to medium and cook until the rice is tender, 15 to 20 minutes.

Stir in the pecans and add the cayenne and salt and pepper to taste. Add the crawfish meat and stir to combine. Serve in bowls and top with Parmesan cheese.

Serves 6

40 Louisiana crawfish tails

1 tablespoon butter

1 medium onion, chopped

1 cup chopped mustard greens

1 cup uncooked white rice

4 cups chicken or vegetable stock

3 ounces pecans, roasted and coarsely chopped

1/4 teaspoon cayenne pepper, or to taste

Salt and freshly ground black pepper, to taste

1/2 cup grated Parmesan cheese, for serving

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