A Louisiana classic, this may make some a little squeamish when they see the crayfish (sometimes called a crawfish). But who cares. All the more for you. If it's really a problem, though, just make the etoufee with shrimp, instead. Serves 4.
Instructions
1. Combine 4 c. water, bay leaf, quartered onion, 2 crushed cloves garlic, thyme, black pepper, coriander seeds and chili pepper in a saucepan. Bring to a boil.
2. Add crayfish (or shrimp) and return to a boil.
3. Reduce heat to medium, cover and cook 1 minute.
4. Remove from heat and let stand 10 minutes.
5. Remove the crayfish (or shrimp) with a slotted spoon.
6. Strain the liquid into a clean saucepan. Boil until reduced to 2 cups.
7. While liquid boils, peel the shellfish.
8. Heat peanut oil in a medium saucepan over medium heat. Stir in flour.
9. Cook, stirring, until flour turns brown (about 10 minutes).
10. Add bell pepper, minced onion, jalapeno and 1 clove minced garlic and cook 1 minute.
11. Whisk in the reduced shellfish stock, gradually, and cook, stirring, over medium-low heat until mixture thickens.
12. Add peeled shellfish, scallions, butter, lemon juice, ground red pepper, salt and . Heat through, taste and adjust seasonings. Serve with hot cooked rice.
Tags: black pepper,
