crawfish and veal etouffee

Melt the margarine in a medium pot. Saute the bell pepper, onion, and celery over medium high heat for 5 minutes. Reduce heat to medium and add the jalapeno, garlic, seasoningss, and herbs. Cook another 5 minutes. Add the veal and fish or chicken stock. Bring to a boil over high heat. Reduce the heat and simmer. Stir in the roux. Add the pepper sauce and Worcestershire sauce. Add the cayenne and Tabasco to taste, about ¼ tsp.

cayenne and 2 to 3 dashes Tabasco. Simmer etouffee sauce for 30 minutes.

Remove the tails from 20 crawfish. Add the heads and claws to the simmering etouffee sauce. Cook the crawfish tails in boiling water seasoned with 1 tsp. salt and coriander for 4 to 5 minutes. Drain and reserve the tails.

Slice the veal in 8 pieces, about 2 oz. each. Place the veal between two pieces of plastic wrap and pound into ⅛-inch thick medallions. Lightly flour the veal. Saute in melted butter over medium high heat, 30 seconds on each side. Reduce heat to medium. Add the crawfish tails and saute for another 20 seconds. Arrange 2 veal medallions and 4 crawfish tails on each plate. Remove the crawfish heads and claws from the etouffee sauce and spoon over the meat. Garnish with a whole crawfish. (Eating crawfish tails can be tricky business. To facilitate removing the meat with a fork, before serving, slice the tails lengthwise with a sharp knife, cracking but not severing the shell. To be authentic, eat the tail meat with fingers Bayou-style: grasp the tail end firmly and gently pull out the meat with your teeth.)

NEW ORLEANS CAFE WEST 200TH SOUTH, SALT LAKE CITY WINE: FISHER CHARDONNAY, 1981 From the , downloaded from Glen's MM Recipe Archive, .