----- Original Message -----
Sent: Tuesday, September 26, 2006 8:24
PM
Subject: Re: [VFB] Damned Crayfish-
recipe
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 -----
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
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