Crayfish Etouffee

* Exported from MasterCook *

Crayfish Etouffee

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Fish
Cajun Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Butter
2 cups Chopped green pepper
4 teaspoons Salt
1 teaspoon Cayenne pepper
1/4 cup Tomato paste
1 1/2 cups Water
4 pounds Crayfish tail meat
1 teaspoon Kitchen bouquet
6 cups Chopped onion
5 Cloves of garlic
1 teaspoon Black pepper
1 teaspoon Sugar
3 tablespoons Cornstarch
1 1/2 cups White wine
1 Scallion -- chopped

In large heavy pot, melt butter and saute onions, celery, green pepper and
garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato
paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in
water; add wine to mixture. Cook for 20 minutes or until sauce thickens.
Add crayfish, green onion and Kitchen Bouquet.
Refrigerate overnight. Reheat and serve over rice.
Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash
crayfish in clean, cool water just before cooking. They do not need to be
purged with salt during washing. Place the live crayfish in boiling water and
boil for 10 minutes.
(Season the water with one pound of salt per five gallons of water. Add other
seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and
crab boil.) Don't begin timing cooking until watter returns to a buil after
adding crayfish . It's usual to add potatoes and corn on the cob to the boil.
Crayfish are easiest to peel when still warm.

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