Frank's Place Crawfish Etouffee

Course : Cajun
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Ingredients:

2 cups fish stock -- (from heads and tails of fish or crawfish)
2 cups rice -- hot cooked
1 teaspoon tomato paste
1/2 teaspoon pepper -- cayenne
2 cloves garlic minced
1/2 teaspoon black pepper
1/2 cup celery -- chopped
1 teaspoon salt
1/2 cup green onion
1/4 cup parsley -- chopped
1 1/2 cups onions -- minced
2 cups crayfish meat
3 tablespoons flour -- all-purpose
1 cup tomatoes -- chopped
1/4 cup butter or margarine
 

Preparation / 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.


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