Franks Place (Crawfish Etouffee)
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 cup tomatoes, chopped
- 3 tablespoons flour, all-purpose
- 2 cups crawfish tail meat
- 1 1⁄2 cups onions, minced
- 1⁄4 cup parsley, chopped
- 1⁄2 cup green onion
- 1 teaspoon salt
- 1⁄2 cup celery, chopped
- 1⁄2 teaspoon black pepper
- 2 cloves garlic, minced
- 1⁄2 teaspoon pepper, cayenne
- 1 teaspoon tomato paste
- 2 cups rice, hot cooked
- 2 cups fish stock (from heads and tails of fish or crawfish)
Directions
- Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur 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.
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