Franks Place (crawfish Etouffee)
Total Time: 40 mins
Ingredients
- Servings: 4
- 1/4 cup butter or 1/4 cup margarine
- 1 cup tomato, chopped
- 3 tablespoons flour, all-purpose
- 2 cups crawfish tail meat
- 1 1/2 cups onions, minced
- 1/4 cup parsley, chopped
- 1/2 cup green onion
- 1 teaspoon salt
- 1/2 cup celery, chopped
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon pepper, cayenne
- 1 teaspoon tomato paste
- 2 cups rice, hot cooked
- 2 cups fish stock (from heads and tails of fish or crawfish)
Recipe
- 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 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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