INGREDIENTS

INSTRUCTIONS

Melt the margarine in a medium pot. Saute the bell pepper, onion, and
celery over medium high heat for 5 minutes. Reduce heat to medium and add
the jalapeno, garlic, seasoningss, and herbs. Cook another 5 minutes. Add
the veal and fish or chicken stock. Bring to a boil over high heat. Reduce
the heat and simmer. Stir in the roux. Add the pepper sauce and
Worcestershire sauce. Add the cayenne and Tabasco to taste, about 1/4 tsp.
cayenne and 2 to 3 dashes Tabasco. Simmer etouffee sauce for 30 minutes.
Remove the tails from 20 crawfish. Add the heads and claws to the simmering
etouffee sauce. Cook the crawfish tails in boiling water seasoned with 1
tsp. salt and coriander for 4 to 5 minutes. Drain and reserve the tails.
Slice the veal in 8 pieces, about 2 oz. each. Place the veal between two
pieces of plastic wrap and pound into 1/8-inch thick medallions. Lightly
flour the veal. Saute in melted butter over medium high heat, 30 seconds on
each side. Reduce heat to medium. Add the crawfish tails and saute for
another 20 seconds. Arrange 2 veal medallions and 4 crawfish tails on each
plate. Remove the crawfish heads and claws from the etouffee sauce and
spoon over the meat. Garnish with a whole crawfish. (Eating crawfish tails
can be tricky business. To facilitate removing the meat with a fork, before
serving, slice the tails lengthwise with a sharp knife, cracking but not
severing the shell. To be authentic, eat the tail meat with fingers
Bayou-style: grasp the tail end firmly and gently pull out the meat with
your teeth.)
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY
WINE:  FISHER CHARDONNAY, 1981
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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