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Frank's Place Crawfish Etouffee
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Serves/Makes:4 servings

  • 1/4 cup (60 ml) butter or margarine
  • 3 tbsp (45 ml) flour, all-purpose
  • 1-1/2 cups (350 ml) onion, minced
  • 1/2 cup (125 ml) green onion, chopped
  • 1/2 cup (125 ml) celery, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 ml) tomato paste
  • 2 cups (475 ml) fish stock (see note)
  • 1 cup (225 ml) tomatoes, chopped
  • 2 cups (475 ml) crayfish meat
  • 1/4 cup (60 ml) parsley, chopped
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) black pepper
  • 1/2 tsp (2 ml) cayenne pepper
  • 2 cups (475 ml) hot cooked rice
  • 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 crayfish.

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