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Crayfish Etouffee

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Recipe

 

Yield

servings

Prep

25 min

Cook

50 min

Ready

9 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
¾ pound butter
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2 cups green bell peppers
chopped
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4 teaspoons salt
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1 teaspoon cayenne pepper
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¼ cup tomato paste
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1 ½ cups water
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4 pounds crayfish
tail meat
*
1 teaspoon flavoring
*
6 cups onions
chopped
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5 cloves garlic
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1 teaspoon black pepper
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1 teaspoon sugar
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3 tablespoons cornstarch
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1 ½ cups white wine
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1 each scallions, spring or green onions
chopped
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Ingredients

Amount Measure Ingredient Features
340.2 g butter
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473 ml green bell peppers
chopped
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2E+1 ml salt
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5 ml cayenne pepper
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59 ml tomato paste
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355 ml water
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1.8 kg crayfish
tail meat
*
5 ml flavoring
*
1.4 l onions
chopped
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5 cloves garlic
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5 ml black pepper
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5 ml sugar
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45 ml cornstarch
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355 ml white wine
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1 each scallions, spring or green onions
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 534g (18.8 oz)
Amount per Serving
Calories 78080% from fat
 % Daily Value *
Total Fat 70g 107%
Saturated Fat 44g 220%
Trans Fat 0g
Cholesterol 183mg 61%
Sodium 2883mg 120%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 26%
Sugars g
Protein 11g
Vitamin A 56% Vitamin C 143%
Calcium 12% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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