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-> [Creole & Cajun, Seafood, Southern] -> [Franks place (crawfish 'etouff'ee) Recipe] |
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Franks place (crawfish 'etouff'ee)
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| Artist: |
_ |
| Categories: |
Creole & Cajun, Seafood, Southern |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter or margarine | | 3
| tbsp | Flour, all-purpose | | 1 1/2
| cup | Onions, minced | | 1/2
| cup | Green onion | | 1/2
| cup | Celery, chopped | | 2
| | Garlic cloves, minced | | 1
| tsp | Tomato paste | | 2
| cup | Fish stock (from heads and | | 1
| cup | Tomatoes, chopped | | 2
| cup | Crayfish meat | | 1/4
| cup | Parsley, chopped | | 1
| tsp | Salt | | 1/2
| tsp | Black pepper | | 1/2
| tsp | Pepper, cayenne | | 2
| cup | Rice, hot cooked | | | Tails of fish or crawfish) |
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Procedures:
| 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 |
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