Print Recipe

Frank's Place Crawfish Etouffee

Frank's Place Crawfish Etouffee

Ingredients:

  • 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

Directions:

  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.

Cajun Recipes Page 1



Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com