Prep 0 mins
Cook 0 mins
- 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
- 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.
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