Franks Place (Crawfish Etouffee) Recipe #8222
40 min |
SERVES 4
- 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)
- 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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5 stars