Crayfish Etouffee

Crayfish Etouffee

Ingredients:
3/4 Pound Butter
2 Cup Chopped green pepper
4 Teaspoon Salt
1 Teaspoon Cayenne pepper
1/4 Cup Tomato paste
1-1/2 Cup Water
4 Pound Crayfish tail meat
1 Teaspoon Kitchen bouquet
6 Cup Chopped onion
5 Cloves of garlic
1 Teaspoon Black pepper
1 Teaspoon Sugar
3 Teaspoon Cornstarch
1-1/2 Cup White wine
1 Scallion, chopped

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.
Cream of Onion Soup
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