---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Franks Place (Crawfish 'etouff'ee)
  Categories: Cajun, Fish/sea
       Yield: 4 servings
  
     1/4 c  Butter or margarine                 1 c  Tomatoes, chopped
       3 tb Flour, all-purpose                  2 c  Crayfish meat
   1 1/2 c  Onions, minced                    1/4 c  Parsley, chopped
     1/2 c  Green onion                         1 ts Salt
     1/2 c  Celery, chopped                   1/2 ts Black pepper
       2 ea Garlic cloves, minced             1/2 ts Pepper, cayenne
       1 ts Tomato paste                        2 c  Rice, hot cooked
       2 c  Fish stock (from heads and          1 x  Tails of fish or crawfish)
  
   1. Melt Butter in alrge saucepan over low heat; remove from heat and
    stir in flur until smooth. 2. Return to heat and cook, stirring, for 10
   minutes, until roux is    dark brown. 3. Stir in chopped white and Green
   Onions, Celery and Garlic; cook    about 10 minutes. 4. Add Tomato paste to
   fish stock; stir into Onion mixture. 5. Add Tomatoes, Crayfish, Parsley and
   seasonings; cover and simmer    20 minutes. 6. Serve over hot rice.
  
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