*  Exported from  MasterCook  *
 
                      Frank’s Place Crawfish Etouffee
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Creole                           Soups
                 Gumbos
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 
     1/4 c  Butter or margarine
 
       3 tb Flour,all-purpose
 
   1 1/2 c  Minced onions
 
     1/2 c  Chopped green onion
 
     1/2 c  Chopped celery
 
       2    Cloves garlic,minced
 
       1 ts Tomato paste
 
       2 c  Fish stock (see note)
 
       1 c  Chopped tomatoes
 
       2 c  Crayfish meat
 
     1/4 c  Chopped parsley
 
       1 ts Salt
 
     1/2 ts Black pepper
 
     1/2 ts Cayenne pepper
 
       2 c  Hot cooked rice
 
  
 
   1. Melt butter in large saucepan over low heat; remove from heat and stir
 
   in flour 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.
 
   NOTE: Make fish stock from heads and tails of fish and/or crawfish.
 
  
 
 
 
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