Recipe - Crayfish-Scallop Etouffe

One half cup Flour
One fourth cup Vegetable oil
1 cup Chopped yellow onions
One half cup Chopped celery
One half cup Green pepper
One half cup Chopped green onions
4 tablespoon Chopped garlic
One half Stick butter
1 pound Cleaned crayfish tails
One half pound Bay scallops
2 cup Crayfish stock
8 Splashes tabasco or to taste
1 teaspoon Cajun Magic seasoning; or to
taste

To make a roux, cook the flour and oil over medium heat until the flouroil
mixture is medium brown. Take off the heat and add One half cup of the chopped
vegetables and stir until it cools down. Saute the garlic and chopped
vegetable in the butter for 2 minutes. Add the seafood and cook slowly for
20 to 30 minutes. Add the crayfish stock and bring to a boil. Add the roux
until of preferrred consistency. Season with Tabasco and Cajun Magic to
taste. Note: Cajun Magic is the brand name of 12 seasoning's put up by Paul
Prudhomme of KPaul's Restaurant in New Orleans. It can be bought in good
speciality stores all over the country. It consists of salt, pepper,
marjoram garlic, thyme, oregano, cayenne, powdered onion and sage.

BENTLEY'S

128 SUTTER ST., SAN FRANCISCO

WINE: MARTIN RAY PINOT NOIR,1980

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.