Frank's place crawfish etouffe

4 Servings

Ingredients

QuantityIngredient
¼cupButter or margarine
3tablespoonsFlour
cupOnion; minced
½cupScallion; chopped
½cupCelery; chopped
2Garlic clove; minced
1teaspoonTomato paste
2cupsFish stock (see note)
1cupTomato; chopped
2cupsCrayfish meat
¼cupParsley; chopped
1teaspoonSalt
½teaspoonPepper, black
½teaspoonCayenne pepper
2cupsRice, cooked; hot

Directions

Melt butter in large saucepan over low heat; remove from heat and stir in flour until smooth. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes. Add tomato paste to fish stock; stir into onion mixture. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes. Serve over hot rice.

NOTE: Make fish stock from heads and tails of fish and/or crawfish.