Crawfish Etouffee’

Leslie Davis - Wednesday, May 30, 2012

1 ½ lbs. butter

12 c. chopped onion

4 c. chopped celery

4 c. chopped bell pepper

10 cloves garlic, pressed

8 t. salt

2 t. black pepper

2 t. cayenne pepper

2 t. sugar

1/2 c. tomato paste

6 T. cornstarch

3 c. water

3 c. white wine

8lbs. Louisiana crawfish tailmeat

1 bunch green onions, chopped

2 t. Kitchen Bouquet

Cooked rice

In a large, heavy pot, melt butter and saute' onions, celery, bell pepper and garlic until soft. Stir in salt, black and cayenne peppers, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water and add with wine to mixture. Cook for 20 minutes or until mixture thickens. Add crawfish, green onions and Kitchen Bouquet. Mix well. Refrigerate overnight. Reheat slowly and serve over Steamed rice. Be careful not to overcook. Serves 24.