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| Home -> [Seafood, Stews] -> [Frank's place crawfish etouffe Recipe] |
Frank's place crawfish etouffe
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Seafood, Stews |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Melt butter in 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. | | 7 | note: make fish stock from heads and tails of fish and/or crawfish. |
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