Ingredients Jump to Instructions ↓

  1. 3/4 pound Butter

  2. 2 cups Chopped green pepper

  3. 4 teaspoons Salt

  4. 1 teaspoon Cayenne pepper

  5. 1/4 cup Tomato paste

  6. 1 1/2 cups Water

  7. 4 pounds Crayfish tail meat

  8. 1 teaspoon Kitchen bouquet

  9. 6 cups Chopped onion

  10. 5 Cloves of garlic

  11. 1 teaspoon Black pepper

  12. 1 teaspoon Sugar

  13. 3 tablespoons Cornstarch

  14. 1 1/2 cups White wine

  15. 1 Scallion -- chopped

  16. 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfishIt's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm.


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