Crayfish etouffee

 
                             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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