Crayfish Etouffee

Recipe by Mysterygirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement