Franks Placecrawfish, creol 1/4 cup butter or margarine 3 tablespoon flour, all-purpose 1 1/2 cup onions, minced 1/2 cup green onion 1/2 cup celery, chopped 2 each garlic cloves, minced 1 teaspoon tomato paste 2 cup fish stock (from heads and 1 cup tomatoes, chopped 2 cup crayfish meat 1/4 cup parsley, chopped 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon pepper, cayenne 2 cup rice, hot cooked 1 single 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. |
