Franks Place (Crawfish Etouffee)

Ingredients

• 1/4 cup butter or margarine
• 1 cup tomato, 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

1. 1

   Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth.

2. 2

   Return to heat and cook, stirring, for 10 minutes, until roux is dark brown.

3. 3

   Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes.

4. 4

   Add Tomato paste to fish stock; stir into Onion mixture.

5. 5

   Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes.

6. 6

   Serve over hot rice.