Crawfish etouffe


1/4 cup butter or margarine
3 tsp flour
1 1/2 cup onion; minced
1/2 cup scallion; chopped
1/2 cup celery; chopped
2 garlic clove; minced
1 tsp tomato paste
2 cup fish stock (see note)
1 cup tomato; chopped
2 cup crayfish meat
1/4 cup parsley; chopped
1 tsp salt
1/2 tsp pepper, black
1/2 tsp cayenne pepper
2 cup rice, cooked – hot

How to prepare

Melt butter in lb saucepan over low heat; remove from heat and stir in flour until smooth. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes. Add tomato paste to fish stock; stir into onion mixture. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes. Serve over hot rice. Note: make fish stock from heads and tails of fish and/or crawfish. Yield: 4 servings.

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