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ISO: Piccadilly Cafeteria Crawfish Etouffee - Question about the recipe

Misc.
I can't wait to try this recipe. I love Piccadilly's etoufee. But on Piccadilly's version, there are several notes (see Note 1...) Did the manager include them with the recipe? I am assuming that soft flour is cake flour or White Lilly flour? Can you get crawfish fat anymore?
Thanks, Trina
MsgID: 1427447
Shared by: Trina- Ragley, LA
In reply to: Recipe(tried): Piccadilly Cafeteria Crawfish Etouffee
Board: Copycat Recipe Requests at Recipelink.com
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