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Crayfish-Scallop Etouffe

fish

1/2 cup flour
1/4 cup vegetable oil
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup green pepper
1/2 cup chopped green onions
4 tablespoon chopped garlic
1/2 stick butter
1 lb cleaned crayfish tails
1/2 lb bay scallops
2 cup crayfish stock
8 splashes tabasco or to taste
1 teaspoon cajun magic seasoning; or to taste

To make a roux, cook the flour and oil over medium heat until the flour-o il 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 fo r 20 to 30 minutes. Add the crayfish stock and bring to a boil. Add the roux u ntil 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 Prud homme of K-Paul's Restaurant in New Orleans. It can be bought in good specialit y 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 WINE: MARTIN RAY PINOT NOIR,1980 From the "Micro Cookbook Collection of American Recipes". From: Hosey Date: 18 Jan 97 Chile-Heads List Ä

Yield: 4 servings

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