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Old 02-16-2010, 04:47 PM
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This is a recipe from a New Orleans Cooking School. On a strech of the oldest street in New Orleans between the French Quarter and the New Orleans Museum of art is a 1798 West Indies Creole style plantation home on two acres. This is now a landmark Bed & Breakfast called The House on Bayou Road that houses the New Orleans Cooking Experience. Classes begin at $150 for a single session. Here is one of their recipes they are sharing.

Crayfish Etouffee

2 pounds fresh or frozen crayfish tails, peeled and cooked
1 cups butter
1 clove garlic, minced
2 bay leaves
1 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp EACH cayenne pepper and ground black pepper
1 tbsp tomato paste
1 cup thinly sliced green onions
Bottled hot sauce
salt, cayenne pepper and ground black pepper to taste
4 1/2 cups hot cooked rice

Thaw crayfish if frozen. Remove crayfish from bags and set aside. Add 1 tbsp water to each bag; seal and shake. Reserve water from bags. In skillet melt butter over medium heat. Add garlic, bay leaves, thyme, 1/2 tsp salt, and 1/4 tsp EACH cayenne pepper and black pepper. Cook and stir 1 minute. Whisk in tomato paster and flavored water from bags. Add green onoin; cook about 1 minute or just till wilted. Stir in crayfish. Simmer covered 5 minutes or till heated through. Season to taste with hot sauce and additional salt, cayenne pepper, and ground black pepper. Serve over hot cooked rice.
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