Franks Place (crawfish Etouffee) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter or margarine,
1 cup: Tomatoes, chopped
3 tbsp: 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: Pepper, cayenne
1 tsp: Tomato paste,
2 cup: Rice, hot cooked
2 cup: Fish stock, (from heads and
Tails of fish or crawfish),
Directions:
1. Melt Butter in alrge saucepan over low heat; remove from heat and
stir in flur 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.
Source from luhu.jp
stir in flur 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.
Source from luhu.jp