Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 teaspoons | Louisiana-type hot sauce |
| 1 small | Bell pepper; diced |
| ⅓ cup | Chili oil |
| ¼ cup | Flour |
| 1 medium | Onion; chopped |
| 2 \N | Cloves garlic; minced |
| 2 \N | Stalks celery; diced |
| 2 mediums | Tomatoes; peeled and chopped |
| 1 can | Minced clams |
| ½ teaspoon | Basil |
| ¼ teaspoon | Thyme |
| ¼ teaspoon | Powdered bay -or- |
| 1 \N | Bay leaf |
| ½ teaspoon | File' |
| ½ cup | Shallots; diced |
| \N \N | Freshly ground black pepper to taste |
| 1 pounds | Crayfish meat (about 4 pounds prior to shelling) |
Date: Mon, 4 Mar 1996 12:13:33 -0600 From: "Goslowsky, George" <gjgoslow@...> To make roux: Heat the oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful that the roux does not burn.
Saute' the onions, garlic, celery and bell pepper in the roux for 5 minutes.
Add the tomatoes, clams, basil, thyme and bay. Bring to a boil, stirring constantly. Reduce the heat and simmer for 15 minutes or until it thickens to a sauce.
Add the hot sauce, crayfish, file' and shallots and simmer for an additional 5 minutes or until the crayfish are done. Remove the bay if used and serve over rice.
CHILE-HEADS DIGEST V2 #259
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .