Crayfish Etouffee

Name: Crayfish Etouffee
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 3/4 lb butter; 6 cups onions, Chopped; 2 cups green peppers, Chopped; 5 cloves garlic; 4 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon cayenne pepper; 1 teaspoon sugar; 1/4 cup tomato paste; 3 tablespoons cornstarch; 1 1/2 cups water; 1 1/2 cups white wine; 4 lbs crawfish tail meat; 1 scallion, chopped; 1 teaspoon Kitchen Bouquet

Submitted by Mysterygirl

Download

Ready In:: 50mins
Ingredients:: 15
Serves:: 12

ingredients

³⁄₄ lb butter
6 cups onions, Chopped
2 cups green peppers, Chopped
5 cloves garlic
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon sugar
¹⁄₄ cup tomato paste
3 tablespoons cornstarch
1 ¹⁄₂ cups water
1 ¹⁄₂ cups white wine
4 lbs crawfish tail meat
1 scallion, chopped
1 teaspoon Kitchen Bouquet

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

This dish should start with a golden Roux, which is butter and flour. It's a basis of the great flavor and really brings out the flavor of crawdads. Cornstarch? LR Beckwith

LR Beckwith

RECIPE SUBMITTED BY

Mysterygirl

it, MO

<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p> 8724616"

View Full Profile