MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Crayfish Etouffee
 Categories: Main dishes, Fish, Cajun
      Yield: 12 servings

    3/4 lb Butter
      2 c  Chopped green pepper
      4 ts Salt
      1 ts Cayenne pepper
    1/4 c  Tomato paste
  1 1/2 c  Water
      4 lb Crayfish tail meat
      1 ts Kitchen bouquet
      6 c  Chopped onion
      5 ea Cloves of garlic
      1 ts Black pepper
      1 ts Sugar
      3 tb Cornstarch
  1 1/2 c  White wine
      1 ea Scallion, chopped

    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.
From: Z PEGASUS #2 @1219000
MMMMM

