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Franks Place (Crawfish 'Etouff'ee)

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      Title: FRANKS PLACE (CRAWFISH 'ETOUFF'EE)
 Categories: Cajun, Seafood
      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    Garlic cloves, minced
    1/2 ts Pepper, cayenne
      1 ts Tomato paste
      2 c  Rice, hot cooked
      2 c  Fish stock (from heads and
           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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