Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Butter 1/4 c Tomato paste
6 c Chopped onion 3 tb Cornstarch
2 c Chopped green pepper 1 1/2 c Water
5 ea Cloves of garlic 1 1/2 c White wine
4 ts Salt 4 lb Crayfish tail meat
1 ts Black pepper 1 ea Scallion, chopped
1 ts Cayenne pepper 1 ts Kitchen Bouquet
1 ts Sugar

In large heavy pot, melt butter and saute onions, celery, green
pepper and garlic until soft. Stir in salt, black and cayenne pepper,
sugar and tomato paste.
Simmer, stirring occasionally, for 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 crayfish. It'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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