Crawfish and Veal Etouffee
| Yield: | 4 Servings |
| Categories: | Seafood |
| 1/4 | lb | Margarine |
| 1 | c | Diced green bell pepper |
| 1 | c | Diced onion |
| 1 | c | Diced celery |
| 2 | Jalapeno peppers; seeded and finely diced | |
| 1 | Clove garlic; minced | |
| 1 | ts | Salt |
| 1 | ts | White pepper |
| 1 | ts | Ground black pepper |
| 1 | ts | Basil |
| 1 | ts | Dried thyme |
| 2 | ts | Fresh thyme |
| 1/2 | ts | Garlic powder |
| 1/2 | c | Veal stock |
| 3 | c | Fish or chicken stock |
| 1 | -(up to) | |
| 2 | tb | Roux |
| 1/2 | ts | Pepper sauce (Picka-Peppa is recommended) |
| 2 | ts | Worcestershire sauce |
| Cayanne pepper to taste | ||
| Tabasco sauce to taste | ||
| 24 | Crawfish | |
| 1 | ts | Coriander |
| 1 | lb | Veal loin |
| Flour | ||
| 2 | -(up to) | |
| 3 | tb | Butter |
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