Title: Crayfish Etouffee
Categories: Jill, Reg 2
Yield: 4 Servings

3 lb Crayfish
Water
1/4 c Salad Oil
1/3 c All-Purpose Flour
1/4 c Onion; Chopped
1/4 c Celery; Chopped
1/4 c Green Pepper; Chopped
1 ts Salt
1/2 ts Ground Red Pepper
1/2 ts Basil
1/2 ts Thyme Leaves
2 c Hot Cooked Rice

Rinse crayfish with running cold water. In 8-qt. saucepan over high heat,
heat 4 qts. water to boiling. Add crayfish; reheat to boiling. Reduce heat
to medium; cook 5 minutes. Drain and cool crayfish 10 minutes or until easy
to handle. Remove tail meat from crayfish; set aside. In 3-qt. saucepan
over medium-high heat, heat oil until hot. Stir in flour; cook, stirring
frequently, until dark brown, about 5 minutes. Reduce heat to medium; stir
in next 7 ingredients; cook 1 minute. Gradually, stir in 3/4 c water; cook;
stirring constantly. When sauce thickens and boils, reduce heat to low;
cover, simmer until vegetables are tender. Add crayfish meat. Heat crayfish
mixture through. Spoon rice onto deep platter; arrange crayfish mixture
around rice.

REG 2 SHARED BY Jill Proehl, St. Louis, MO - jpxtwo@swbell.net

Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 121

Posted to recipelu-digest by Jill & Joe Proehl on Mar
25, 1998