Recipe - Crawfish And Veal Etouffee

One fourth pound Margarine
1 cup Diced green bell pepper
1 cup Diced onion
1 cup Diced celery
2 Jalapeno peppers; seeded and
finely minced
1 Clove garlic; minced
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Ground black pepper
1 teaspoon Basil
1 teaspoon Dried thyme
2 teaspoon Fresh thyme
One half teaspoon Garlic powder
One half cup Veal stock
3 cup Fish or chicken stock
1 (up to)
2 tablespoon Roux
One half teaspoon Pepper sauce (PickaPeppa is
recommended)
2 teaspoon Worcestershire sauce
Cayanne pepper to taste
Tabasco sauce to taste
24 Crawfish
1 teaspoon Coriander
1 pound Veal loin
Flour
2 (up to)
3 tablespoon Butter

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 One fourth 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 1/8inch 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
Bayoustyle: 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.