Recipe 4 All: Crayfish Etouffee Recipe — Every recipe in the World on this site.

Recipe 4 All: Crayfish Etouffee Recipe

Crayfish Etouffee

Yield: 12 Servings
¾lb Butter
2cups Chopped green pepper
4teaspoon Salt
1teaspoon Cayenne pepper
¼cups Tomato paste
cups Water
4lb Crayfish tail meat
1teaspoon Kitchen bouquet
6cups Chopped onion
5  Cloves of garlic
1teaspoon Black pepper
1teaspoon Sugar
3tablespoon Cornstarch
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.

Your Crayfish Etouffee is ready. Good luck!

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