Franks Place Crawfish Etouffe

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine
3 tablespoons	45ml	Flour - all-purpose
1 1/2 cups	93g / 3.3oz	Onions - minced
1/2 cup	31g / 1.1oz	Green onion
1/2 cup	55g / 1.9oz	Celery - chopped
2		Garlic cloves - minced
1 teaspoon	5ml	Tomato paste
2 cups	474ml	Fish stock - (from heads and
1 cup	62g / 2.2oz	Tomatoes - chopped
2 cups	125g / 4.4oz	Crayfish meat
1/4 cup	36g / 1.3oz	Parsley - chopped
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Pepper - cayenne
2 cups	320g / 11oz	Rice - hot cooked
		Tails of fish or crawfish)

Recipe Instructions

1. Melt Butter in a 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:
Cooking Light, Jan/Feb 1995, page 86

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