Crayfish-scallop etouffe
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flour |
| ¼ | cup | Vegetable oil |
| 1 | cup | Chopped yellow onions |
| ½ | cup | Chopped celery |
| ½ | cup | Green pepper |
| ½ | cup | Chopped green onions |
| 4 | tablespoons | Chopped garlic |
| ½ | Stick butter | |
| 1 | pounds | Cleaned crayfish tails |
| ½ | pounds | Bay scallops |
| 2 | cups | Crayfish stock |
| 8 | Splashes tabasco or to taste | |
| 1 | teaspoon | Cajun Magic seasoning; or to taste |
Directions
To make a roux, cook the flour and oil over medium heat until the flour-oil mixture is medium brown. Take off the heat and add ½ cup of the chopped vegetables and stir until it cools down. Saute the garlic and chopped vegetable in the butter for 2 minutes. Add the seafood and cook slowly for 20 to 30 minutes. Add the crayfish stock and bring to a boil. Add the roux until of preferrred consistency. Season with Tabasco and Cajun Magic to taste. Note: Cajun Magic is the brand name of 12 seasoning's put up by Paul Prudhomme of K-Paul's Restaurant in New Orleans. It can be bought in good speciality stores all over the country. It consists of salt, pepper, marjoram garlic, thyme, oregano, cayenne, powdered onion and sage.
BENTLEY'S
128 SUTTER ST., SAN FRANCISCO WINE: MARTIN RAY PINOT NOIR,1980 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .