Franks place (crawfish 'etouff'ee)

4 servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
3 tablespoons Flour, all-purpose
1½ cup Onions, minced
½ cup Green onion
½ cup Celery, chopped
2 eaches Garlic cloves, minced
1 teaspoon Tomato paste
2 cups Fish stock (from heads and
1 cup Tomatoes, chopped
2 cups Crayfish meat
¼ cup Parsley, chopped
1 teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Pepper, cayenne
2 cups Rice, hot cooked
1 x Tails of fish or crawfish)

Directions

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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