*  Exported from  MasterCook  *

                    Frank's Place Crawfish Etouffee

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Creole                           Soups
               Gumbos

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****


   1/4 c  Butter or margarine

     3 tb Flour,all-purpose

 1 1/2 c  Minced onions

   1/2 c  Chopped green onion

   1/2 c  Chopped celery

     2    Cloves garlic,minced

     1 ts Tomato paste

     2 c  Fish stock(see note)

     1 c  Chopped tomatoes

     2 c  Crayfish meat

   1/4 c  Chopped parsley

     1 ts Salt

   1/2 ts Black pepper

   1/2 ts Cayenne pepper

     2 c  Hot cooked rice



 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.

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





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