Re: [VFB] Damned Crayfish- recipe

[DonO]

Crawfish Etoufee ala Tomat: (not the brown roux-based style)   Lightly boil crawfish in salted water.  Remove from water and cool, then remove tails, peeling like shrimp.  Check heads for the small fat deposit at the top of the head portion of the shell- will be yellow.  Use a knife and remove this, putting it in a small container.  You should end up with about a pound of crawfish tail meat-if not- buy more at Wally World or go trapping again.   Mince (chop finely) a large red bell pepper and large yellow onion. Sautee (in a lg. skillet) pepper and onion in butter with Paul Prudhomme's Seafood Magic seasoning until mush.  Lower heat to med. low Add a little lemon juice, cayenne, salt, and thyme to taste,  then add crawfish tails and the fat. Simmer for 20 to 30 minutes, stirring often.  Add water as needed to keep a mushy texture, but not soupy.   Serve generously over white rice.  Serve with French Bread with real butter, and Barq's Root Beer.   Bon Appetite.   Chef Buggs Boudreaux   ----- Original Message ----- From: Brian Burgess To: vfb@troutnet.com Sent: Tuesday, September 26, 2006 12:44 PM Subject: [VFB] Damned Crayfish Hi Keith   Already cooked and eaten them just as you said but thought a bit of spice or something but be good.   Thought our mates over the pond should have some ideas they got plenty of em.   Birdie No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.1.405 / Virus Database: 268.12.9/456 - Release Date: 9/25/2006