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Crawfish And Veal Etouffee stews, cajun, shellfish 1/4 lb margarine 1 cup diced green bell pepper 1 cup diced onion 1 cup diced celery 2 jalapeno peppers; seeded and finely diced 1 clove garlic; minced 1 teaspoon salt 1 teaspoon white pepper 1 teaspoon ground black pepper 1 teaspoon basil 1 teaspoon dried thyme 2 teaspoon fresh thyme 1/2 teaspoon garlic powder 1/2 cup veal stock 3 cup fish or chicken stock (up to) 2 tablespoon roux 1/2 teaspoon pepper sauce (picka-peppa is recomm; ended) 2 teaspoon worcestershire sauce 1 cayanne pepper to taste 1 tabasco sauce to taste 24 crawfish 1 teaspoon coriander 1 lb veal loin 1 flour (up to) 3 tablespoon butter Melt the margarine in a medium pot. Saute the bell pepper, onion, and cel ery 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 hea t and simmer. Stir in the roux. Add the pepper sauce and Worcestershire sauce. Add the cayenne and Tabasco to taste, about 1/4 tsp. cayenne and 2 to 3 dashe s Tabasco. Simmer etouffee sauce for 30 minutes. Remove the tails from 20 crawfish. Add the heads and claws to the simmering etouffee sauce. Cook t he crawfish tails in boiling water seasoned with 1 tsp. salt and coriander f or 4 to 5 minutes. Drain and reserve the tails. Slice the veal in 8 pieces, ab out 2 oz. each. Place the veal between two pieces of plastic wrap and pound into 1/8-inch thick medallions. Lightly flour the veal. Saute in melted butter over med ium high heat, 30 seconds on each side. Reduce heat to medium. Add the crawfi sh 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 th e 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 knif e, cracking but not severing the shell. To be authentic, eat the tail meat w ith fingers Bayou-style: grasp the tail end firmly and gently pull out the me at with your teeth.) NEW ORLEANS CAFE, WEST 200TH SOUTH, SALT LAKE CITY WINE: FISHER CHARDONNAY, 1981 From the "Micro Cookbook Collection of American Recipes". From: Hosey Date: 18 Jan 97 Chile-Heads List Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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