Franks place (crawfish 'ettoufee)

4 servings

Ingredients

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

Directions

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.

Posted from the Echo's Library 02/21/95 by Frank Skelly Submitted By JIM WELLER On 09-21-95

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