Category: Main dishes, Fish, Cajun
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
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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