| Recipe: | "Frank's Place" Crawfish Etouff'ee |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 4 |
| Difficulty: | N/A |
| Ingredients: | 1/4 cup(s) Butter or margarine
3 tbsp flour ,all-purpose
1 1/2 cup(s) onions ,minced
1/2 cup(s) green onion
1/2 cup(s) celery ,chopped
2 garlic cloves ,minced
1 tsp tomato paste
2 cup(s) fish stock
1 cup(s) tomatoes ,chopped
2 cup(s) crayfish meat
1/4 cup(s) parsley ,chopped
1 tsp salt
1/2 tsp Black pepper
1/2 tsp cayenne pepper
2 cup(s) rice ,hot cooked
|
| Directions: | 1. Melt butter in a large saucepan over low heat; remove from heat and stirin 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 10minutes.
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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
|
|
