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Franks Place Crawfish Etouffe

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/4 cup 49g / 1.7oz Butter or margarine

    2. 3 tablespoons 45ml Flour - all-purpose

    3. 1 1/2 cups 93g / 3 1/3oz Onions - minced

    4. 1/2 cup 31g / 1.1oz Green onion

    5. 1/2 cup 55g / 1.9oz Celery - chopped

    6. 2 Garlic cloves - minced

    7. 1 teaspoon 5ml Tomato paste

    8. 2 cups 474ml Fish stock - (from heads and 1 cup 62g / 2 1/5oz Tomatoes - chopped 2 cups 125g / 4.4oz Crayfish meat 1/4 cup 36g / 1 1/3oz Parsley - chopped 1 teaspoon 5ml Salt 1/2 teaspoon 2 1/2ml Black pepper 1/2 teaspoon 2 1/2ml Pepper - cayenne 2 cups 320g / 11oz Rice - hot cooked Tails of fish or crawfish)

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 1. Melt Butter in a 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.

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