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Frank's Place Crawfish Etouffe

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      Title: FRANK'S PLACE CRAWFISH ETOUFFE
 Categories: Stews, Seafood, Creole
      Yield: 4 Servings
 
    1/4 c  Butter or margarine
      3 tb Flour
  1 1/2 c  Onion; minced
    1/2 c  Scallion; chopped
    1/2 c  Celery; chopped
      2    Garlic clove; minced
      1 ts Tomato paste
      2 c  Fish stock (see note)
      1 c  Tomato; chopped
      2 c  Crayfish meat
    1/4 c  Parsley; chopped
      1 ts Salt
    1/2 ts Pepper, black
    1/2 ts Cayenne pepper
      2 c  Rice, cooked; hot
 
  Melt butter in large saucepan over low heat; remove from heat and
  stir in flour 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.
  
  NOTE: Make fish stock from heads and tails of fish and/or crawfish.
 
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