Crayfish Étouffée
2 pounds fresh or frozen, peeled, cooked crayfish tails
1 cup butter (2 sticks)
1 clove garlic, minced
2 bay leaves
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon each cayenne pepper and ground black pepper
1 tablespoon tomato paste
1 bunch green onions, thinly sliced (about 1 cup)
CrystalŽ bottled hot sauce
Salt, cayenne pepper, and ground black pepper
4-1/2 cups hot cooked rice
Thaw crayfish, if frozen. Remove crayfish from bags; set aside. Add water to bags (use 1 tablespoon water for each bag), seal and shake. Reserve water from bags. In large skillet melt butter over medium heat. Add garlic, bay leaves, thyme, 1/2 teaspoon salt, 1/4 teaspoon each cayenne pepper and black pepper. Cook and stir 1 minute. Whisk in tomato paste and flavored water from bags. Add green onions and cook about 1 minute or until just wilted. Stir in crayfish. Simmer, covered, 5 minutes or until heated through. Season to taste with hot sauce, and additional salt, cayenne pepper, and ground black pepper. Serve over hot cooked rice. Makes 6 servings.
