Cooking Index - Cooking Recipes & Ideas"Frank's Place" Crawfish Etouffee Recipe - Cooking Index

"Frank's Place" Crawfish Etouffee

Cuisine: Cajun

Recipe Ingredients

1/4 cup 49g / 1.7ozButter or margarine
1 cup 62g / 2.2ozTomatoes - chopped
3 tablespoons 45mlFlour - all-purpose
2 cups 125g / 4.4ozCrayfish meat
1 1/2 cups 93g / 3.3ozOnions - minced
1/4 cup 36g / 1.3ozParsley - chopped
1/2 cup 31g / 1.1ozGreen onion
1 teaspoon 5mlSalt
1/2 cup 55g / 1.9ozCelery - chopped
1/2 teaspoon 2.5mlBlack pepper
2   Garlic cloves - minced
1/2 teaspoon 2.5mlPepper - cayenne
1 teaspoon 5mlTomato paste
2 cups 320g / 11ozRice - hot cooked
2 cups 474mlFish stock - (from heads and
1   Tails of fish or crawfish)

Recipe Instructions

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.

Source:
Bill Wight

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