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.