Franks Place Crawfish Etouffe

Course : Crawfish
Serves: 4
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Ingredients:

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

Preparation / Directions:

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.


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