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Franks place (crawfish 'etouff'ee)

Yield: 4 Servings

Ingredients:

• 1/4 c Butter or margarine
• 1 c Tomatoes chopped
• 3 tb Flour all-purpose
• 2 c Crayfish meat
• 1 1/2 c Onions minced
• 1/4 c Parsley chopped
• 1/2 c Green onion
• 1 ts Salt
• 1/2 c Celery chopped
• 1/2 ts Black pepper
• 2 Garlic cloves minced
• 1/2 ts Pepper cayenne
• 1 ts Tomato paste
• 2 c Rice hot cooked
• 2 c Fish stock (from heads and

Instructions:

Tails of fish or crawfish) 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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