Crayfish Etoufee
| Yield: | 4 Servings |
| Categories: | Seafood |
| 4 | ts | Louisiana-type hot sauce |
| 1 | sm | Bell pepper; diced |
| 1/3 | c | Chili oil |
| 1/4 | c | Flour |
| 1 | md | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 2 | Stalks celery; diced | |
| 2 | md | Tomatoes; peeled and chopped |
| 1 | cn | Minced clams |
| 1/2 | ts | Basil |
| 1/4 | ts | Thyme |
| 1/4 | ts | Powdered bay -or- |
| 1 | Bay leaf | |
| 1/2 | ts | File' |
| 1/2 | c | Shallots; diced |
| Freshly ground black pepper to taste | ||
| 1 | lb | Crayfish meat (about 4 pounds prior to shelling) |
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