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  Recipe Home » Soups » Frank's Place Crawfish Etouffe
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  Frank's Place Crawfish Etouffe
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 271
Ingredients:
1/4 cup Butter or margarine
3 tbsp Flour
1 1/2 cup Onion, minced
1/2 cup Scallion, chopped
1/2 cup Celery, chopped
2 Garlic clove, minced
1 tsp Tomato paste
2 cup Fish stock (see note)
1 cup Tomato, chopped
2 cup Crayfish meat
1/4 cup Parsley, chopped
1 tsp Salt
1/2 tsp Pepper, black
1/2 tsp Cayenne pepper
2 cup Rice, cooked, hot
Instructions:
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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