Free Recipe Crayfish Etoufee
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Crayfish Etoufee Recipe
4 ts Louisiana-type hot sauce
1 sm Bell pepper; diced
1/3 c Chili oil
1/4 c Flour
1 md Onion; chopped
2 Cloves garlic; minced
2 Stalks celery; diced
2 md Tomatoes; peeled and
-chopped
1 cn Minced clams
1/2 ts Basil
1/4 ts Thyme
1/4 ts Powdered bay -or-
1 Bay leaf
1/2 ts File
1/2 c Shallots; diced
Freshly ground black pepper
-to taste
1 lb Crayfish meat (about 4
-pounds prior to shelling)
Crayfish Etoufee Preparation
Date: Mon, 4 Mar 1996 12:13:33 -0600 From: Goslowsky, George <gjgoslow@ingr.com> To make roux: Heat the oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful that the roux does not burn. Saute” the onions, garlic, celery and bell pepper in the roux for 5 minutes. Add the tomatoes, clams, basil, thyme and bay. Bring to a boil, stirring constantly. Reduce the heat and simmer for 15 minutes or until it thickens to a sauce. Add the hot sauce, crayfish, file” and shallots and simmer for an additional 5 minutes or until the crayfish are done. Remove the bay if used and serve over rice. CHILE-HEADS DIGEST V2 #259 From the Chile-Heads recipe list.
Cooking Temperature:
Recipe Serves: 4
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