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Crawfish Etouff'ee




Source of Recipe


Mike Orchekowski


List of Ingredients




1/4 Cup Butter (or margarine)
1 Cup Tomatoes, chopped
3 Tbl Flour, all-purpose
2 Cup Crayfish meat
1 1/2 Cup Onions, minced
1/4 Cup Parsley, chopped
1/2 Cup Green onion
1 Tsp Salt
1/2 Cup Celery, chopped
1/2 Tsp Black pepper
2 Garlic cloves, minced
1/2 Tsp Cayenne pepper
1 Tsp Tomato paste
2 Cup Rice, hot cooked
2 Cup Fish stock


Recipe



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.