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Dutch Oven Crayfish Etoufée

Carl Wachsman Wednesday 24 March 2004

The following recipe comes via Bill Burdick. The original recipe comes from The Whole Chile Pepper Book by Dave Dewitt and Nancy Gerlach. This dish begins, as with all traditional Cajun dishes, with a roux - or the browning of flour in a fat or oil for use as a thickening agent. Serves 3-4

"I'm not a great cook but I do follow recipies; for me, the simpler the better. I do not do well with rare spices and stuff like that. I do not see why [this recipe] cannot be done in a DO on coals. The tricky part is the roux." --Carl

To make the roux: heat oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful you don't burn roux. If you see dark flecks forming in the roux, it's burnt and it is best to throw it out and start over.

Sauté the onions, garlic, celery, and bell pepper in the roux for five minutes. Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a boil, stirring constantly.

Reduce the heat and simmer for fifteen minutes or until it thickens to a sauce. Add the hot sauce, crayfish, and scallions and simmer for an additional five minutes or until the crayfish/shrimp are cooked. Remove the bay leaf and serve over cooked rice.