Crayfish Etouffee Recipe

Verified Recipe

Time: 50 minutes

Created:

Ingredients:

  1. butter
  2. onions
  3. green peppers
  4. garlic
  5. salt
  6. black pepper
  7. cayenne pepper
  8. sugar
  9. tomato paste
  10. cornstarch
  11. water
  12. white wine
  13. crawfish tail meat
  14. scallion
  15. kitchen bouquet

Steps:

  1. in large heavy pot , melt butter and saute onions , celery , green pepper and garlic until soft
  2. stir in salt , black and cayenne pepper , sugar and tomato paste
  3. simmer , stirring occasionally , for 20 minutes
  4. dissolve cornstarch in water
  5. add wine to mixture
  6. cook for 20 minutes or until sauce thickens
  7. add crayfish , green onion and kitchen bouquet
  8. refrigerate overnight
  9. reheat and serve over rice', "don't overcook", 'boiling crayfish: discard any dead crayfish in the sack
  10. wash crayfish in clean , cool water just before cooking
  11. they do not need to be purged with salt during washing
  12. place the live crayfish in boiling water and boil for 10 minutes
  13. (season the water with one pound of salt per five gallons of water
  14. 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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