Title: Franks Place (Crawfish 'etouff'ee)
Categories: Cajun Seafood
Yield: 4 Servings
| 1/4 | c | Butter or margarine |
| 3 | tb | Flour, all-purpose |
| 1 1/2 | c | Onions, minced |
| 1/2 | c | Green onion |
| 1/2 | c | Celery, chopped |
| 2 | | Garlic cloves, minced |
| 1 | ts | Tomato paste |
| 2 | c | Fish stock (from heads and |
| 1 | c | Tomatoes, chopped |
| 2 | c | Crayfish meat |
| 1/4 | c | Parsley, chopped |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Pepper, cayenne |
| 2 | c | Rice, hot cooked |
| | | 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.