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CRAYFISH ETOUFFEE

Category:    Main dishes, Fish, Cajun
Yield:12 servings
 
    3/4 lb Butter                            1/4 c  Tomato paste
      6 c  Chopped onion                       3 tb Cornstarch
      2 c  Chopped green pepper            1 1/2 c  Water
      5 ea Cloves of garlic                1 1/2 c  White wine
      4 ts Salt                                4 lb Crayfish tail meat
      1 ts Black pepper                        1 ea Scallion, chopped
      1 ts Cayenne pepper                      1 ts Kitchen Bouquet
      1 ts Sugar                          
 
    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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