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Sauteed Rice Sauce

Sauteed Rice Sauce recipe image
This International sauce features Butter, Salt, Cayenne pepper, Tomato paste, Cup Water. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 1477.7
Dietary: Gluten-free
Description
This International sauce features Butter, Salt, Cayenne pepper, Tomato paste, Cup Water. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3/4 lbs Butter
  • 4 teaspoons Salt
  • 1 teaspoons Cayenne pepper
  • 1/4 cups Tomato paste
  • 1/2 cups Water
  • 4 lbs Crayfish tail meat
  • 1 teaspoons Kitchen bouquet
  • 6 cups Chopped onion
  • 5 Cloves of garlic
  • 1 teaspoons Black pepper
  • 1 teaspoons Sugar
  • 3 teaspoons Cornstarch
  • 1/2 cups White wine
  • 1 Scallion, chopped
Directions
  1. 1
    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
  2. 2
    Chopped green pepper

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1477.7kcal
% Daily Value *
Total Fat 87.9g136%
Saturated Fat 48.0g240%
Cholesterol 410.0mg137%
Sodium 20414.9mg851%
Total Carbohydrate 50.1g17%
Dietary Fiber 9.8g40%
Sugars 21.1g
Protein 111.5g223%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black, boiling, bouquet, butter, cayenne, chopped, cloves, cornstarch, crayfish, cup, garlic, international, kitchen, meat, onion, paste, pepper, rice, salt, sauce
Read it online: https://www.chefs-mate.com/recipe/sauteed-rice-sauce-2/