Title: "frank's place" crawfish etouff'ee
 Categories: Creole, 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
      1 c  Tomatoes,chopped
      2 c  Crayfish meat
    1/4 c  Parsley,chopped
      1 ts Salt
    1/2 ts Black pepper
    1/2 ts Cayenne pepper
      2 c  Rice,hot cooked
 
  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.
  
  Miscellaneous recipes from the collection of Mike Orchekowski. File