Crayfish Etouffee

Recipe Ingredients

3/4 lb	340g / 11oz	Butter
2 cups	292g / 10oz	Chopped green pepper
4 teaspoons	20ml	Salt
1 teaspoon	5ml	Cayenne pepper
1/4 cup	59ml	Tomato paste
1 1/2 cups	355ml	Water
4 lbs	1816g / 64oz	Crayfish tail meat
1 teaspoon	5ml	Kitchen bouquet
6 cups	375g / 13oz	Chopped onion
5		Garlic
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Sugar
3 tablespoons	45ml	Cornstarch
1 1/2 cups	355ml	White wine
1		Scallion - chopped

Recipe Instructions

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 water returns to a boil 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.

Source:
Cooking Light, Sept. 1995, page 92

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