Franks Place (Crawfish 'etouff'ee)

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Title: Franks Place (Crawfish 'etouff'ee)
Categories: Cajun, Fish/sea
Yield: 4 servings

1/4 c Butter or margarine 1 c Tomatoes, chopped
3 tb Flour, all-purpose 2 c Crayfish meat
1 1/2 c Onions, minced 1/4 c Parsley, chopped
1/2 c Green onion 1 ts Salt
1/2 c Celery, chopped 1/2 ts Black pepper
2 ea Garlic cloves, minced 1/2 ts Pepper, cayenne
1 ts Tomato paste 2 c Rice, hot cooked
2 c Fish stock (from heads and 1 x Tails of fish or crawfish)

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