• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crayfish-Scallop Etouffe

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1/2 c Flour
  • 1/4 c Vegetable oil
  • 1 c Chopped yellow onions
  • 1/2 c Chopped celery
  • 1/2 c Green pepper
  • 1/2 c Chopped green onions
  • 4 tb Chopped garlic
  • 1/2 Stick butter
  • 1 lb Cleaned crayfish tails
  • 1/2 lb Bay scallops
  • 2 c Crayfish stock
  • 8 Splashes tabasco or to taste
  • 1 ts Cajun Magic seasoning; or to
  • -taste

 Directions

To make a roux, cook the flour and oil over medium heat until the flour-oil
mixture is medium brown. Take off the heat and add 1/2 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 K-Paul'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

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