| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Louisiana-type hot sauce |
| 1 |
sm |
Bell pepper; diced |
| 1/3 |
c |
Chili oil |
| 1/4 |
c |
Flour |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
|
Stalks celery; diced |
| 2 |
md |
Tomatoes; peeled and chopped |
| 1 |
cn |
Minced clams |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Powdered bay -or- |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
File' |
| 1/2 |
c |
Shallots; diced |
|
|
Freshly ground black pepper to taste |
| 1 |
lb |
Crayfish meat (about 4 pounds prior to shelling) |
INSTRUCTIONS
Date: Mon, 4 Mar 1996 12:13:33 -0600
From: "Goslowsky, George" <gjgoslow@ingr.com>
To make roux: Heat the oil in a heavy skillet until hot. Gradually stir
in the flour and stir constantly until the mixture turns brown. Be very
careful that the roux does not burn.
Saute' the onions, garlic, celery and bell pepper in the roux for 5
minutes.
Add the tomatoes, clams, basil, thyme and bay. Bring to a boil, stirring
constantly. Reduce the heat and simmer for 15 minutes or until it thickens
to a sauce.
Add the hot sauce, crayfish, file' and shallots and simmer for an
additional 5 minutes or until the crayfish are done. Remove the bay if used
and serve over rice.
CHILE-HEADS DIGEST V2 #259
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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