Recipe - Crayfish Etoufee

4 teaspoon Louisianatype hot sauce
1 small Bell pepper; minced
1/3 cup Chili oil
One fourth cup Flour
1 md Onion; chopped
2 Cloves garlic; minced
2 Stalks celery; minced
2 md Tomatoes; peeled and
chopped
1 cn Minced clams
One half teaspoon Basil
One fourth teaspoon Thyme
One fourth teaspoon Powdered bay or
1 Bay leaf
One half teaspoon File'
One half cup Shallots; minced
Freshly ground black pepper
to taste
1 pound Crayfish meat (about 4
pounds prior to shelling)

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.

CHILEHEADS DIGEST V2 #259

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.