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Frank's Place Crawfish Etouffee

Frank's Place Crawfish Etouffee


  • 1/4 c Butter or margarine
  • 3 T Flour, all-purpose
  • 1 1/2 c Minced onions
  • 1/2 c Chopped green onion
  • 1/2 c Chopped celery
  • 2 Cloves garlic, minced
  • 1 t Tomato paste
  • 2 c Fish stock (see note)
  • 1 c Chopped tomatoes
  • 2 c Crayfish meat
  • 1/4 c Chopped parsley
  • 1 t Salt
  • 1/2 t Black pepper
  • 1/2 t Cayenne pepper
  • 2 c Hot cooked rice


  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, crawfish, parsley and seasonings; cover and simmer 20 minutes.
  6. Serve over hot rice.

NOTE: Make fish stock from heads and tails of fish and/or crawfish. This etouffee sounds hard, but it will not be long until you get the hang of it.

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