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1
In a large saute pan, melt butter over high heat.
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2
When butter just begins to brown, add crawfish and garlic, saute for 2 minutes.
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3
Add sauce, reduce heat and simmer 3 minutes Add hot pepper sauce, to taste.
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4
Serve over Rice Pilaf and garnish with green onions.
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5
In a heavy-bottomed 8-quart saucepot on high, heat oil until just smoking.
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6
Whisk in flour, reduce heat, and stir constantly until a peanut butter colored roux develops.
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7
Add onion, green pepper, and celery; stir in and cook while stirring occasionally for 5 minutes.
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8
Stir in garlic, cayenne, white pepper, and thyme.
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9
Cook 3 minutes.
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10
Slowly whisk in the stock, then tomatoes.
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11
Bring to simmer and cook 20 minutes, skim to remove foam as needed.
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12
Season, to taste.
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13
Remove from heat, cover and hold for later.
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14
Note: This sauce can be used as a base to make gumbo, such as chicken and sausage.
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15
In a heavy weight 4-quart saucepot, melt butter over medium heat.
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16
Add diced peppers, stir and cook 5 minutes.
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17
Stir in garlic, cayenne, white pepper, and thyme and cook 2 minutes.
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18
Add hot stock and bring to a boil.
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19
Stir in rice, reduce to simmer, cover, and cook 15 to 20 minutes, or until rice in just tender.
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20
Remove from heat, fluff rice with a fork, and adjust seasonings.
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21
Keep in warm place until needed.
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22
*Note: If using canned broth, you may want to salt, to taste, at the end of cooking.
