Instructions: To make a roux, cook the flour and oil over medium heat until the flour-oil 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 for 20 to 30 minutes. Add the crayfish stock and bring to a boil. Add the roux until of preferrred consistency. Season with Tabasco and Cajun Magic to taste.

Note: Cajun Magic is the brand name of 12 seasonings put up by Paul speciality stores all over the country. It consists of salt, pepper, marjoram garlic, thyme, oregano, cayenne, powdered onion and sage.

WINE: MARTIN RAY PINOT NOIR,1980

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.