Crayfish Etoufée
Sanjiv Singh
The following recipe comes via Bill Burdick. The original recipe comes from
The Whole Chile Pepper Book by Dave Dewitt and Nancy Gerlach. This dish
begins, as with all traditional Cajun dishes, with a roux - or the browning of
flour in a fat or oil for use as a thickening agent.
Serves 3-4
To make the roux: heat oil in a heavy skillet until hot. Gradually stir in the
flour and stir constantly until the mixture turns brown. Be very
careful you don't burn roux. If you see dark flecks forming in the roux, its
burnt and it is best to throw it out and start over.
Saute the onions, garlic, celery, and bell pepper in the roux for five
minutes. Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil,
stirring constantly. Reduce the heat and simmer for fifteen minutes or until
it thickens to a sauce. Add the hot sauce, crayfish, and scallions and simmer
for an additional five minutes or until the crayfish/shrimp are cooked. Remove
the bay leaf and serve over cooked rice.
From the Dinner Co-op