Frank's Place Crawfish Etouffe

Title:
Frank's Place Crawfish Etouffe

Yield:
4 Servings

Categories:
Stews,
Seafood,
Creole




Ingredients:





   1/4 c  Butter or margarine


     3 tb Flour


 1 1/2 c  Onion; minced


   1/2 c  Scallion; chopped


   1/2 c  Celery; chopped


     2    Garlic clove; minced


     1 ts Tomato paste


     2 c  Fish stock (see note)


     1 c  Tomato; chopped


     2 c  Crayfish meat


   1/4 c  Parsley; chopped


     1 ts Salt


   1/2 ts Pepper, black


   1/2 ts Cayenne pepper


     2 c  Rice, cooked; hot






 Melt butter in large saucepan over low heat; remove from heat and stir in


 flour until smooth. Return to heat and cook, stirring, for 10 minutes,


 until roux is dark brown. Stir in chopped white and green onions, celery


 and garlic; cook about 10 minutes. Add tomato paste to fish stock; stir


 into onion mixture. Add tomatoes, crayfish, parsley and seasonings; cover


 and simmer 20 minutes. Serve over hot rice.


 


 NOTE: Make fish stock from heads and tails of fish and/or crawfish.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini