02-04-2004, 09:23 PM
INGREDIENTS
===========
4 teaspoons Louisiana Hot Sauce
1 small Bell pepper, diced
1/3 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium tomatoes, peeled and chopped
1 cup fish stock or clam juice
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
freshly ground black pepper
1 pound crayfish, peeled
1/2 cup chopped scallions, including the greens
Heat oil in a heavy skillet until hot.
Gradually stir in the flour and stir constantly
until the mixture turns brown. Be very careful
you don't burn roux.
Saute the onions, garlic, celery, and Bell pepper in the roux for
five minutes.
Add the tomatoes, stock, basil, thyme, and bay leaf. Bring to a
boil, stirring constantly. Reduce the heat and simmer for fifteen
minutes or until it thickens to a sauce.
Add the hot sauce, crayfish, and scallions and simmer for an
additional five minutes or until the crayfish/shrimp are cooked.
Remove the bay leaf and serve.
Serving Suggestions: Serve with celery seed coleslaw, green beans,
==================== and corn bread.
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