Crayfish Etouffee
Yield
servingsPrep
25 minCook
50 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
butter
|
|
| 2 | cups |
green bell peppers
chopped |
|
| 4 | teaspoons |
salt
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| ¼ | cup |
tomato paste
|
|
| 1 ½ | cups |
water
|
|
| 4 | pounds |
crayfish
tail meat |
* |
| 1 | teaspoon |
flavoring
|
* |
| 6 | cups |
onions
chopped |
|
| 5 | cloves |
garlic
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 ½ | cups |
white wine
|
*
|
| 1 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
butter
|
|
| 473 | ml |
green bell peppers
chopped |
|
| 2E+1 | ml |
salt
|
|
| 5 | ml |
cayenne pepper
|
|
| 59 | ml |
tomato paste
|
|
| 355 | ml |
water
|
|
| 1.8 | kg |
crayfish
tail meat |
* |
| 5 | ml |
flavoring
|
* |
| 1.4 | l |
onions
chopped |
|
| 5 | cloves |
garlic
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 355 | ml |
white wine
|
*
|
| 1 | each |
scallions, spring or green onions
chopped |
|
Directions
In large heavy pot, melt butter and sauté 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.
