Franks Place Crawfish 'etouff'ee

1/4 c Butter or margarine

1 c Tomatoes, chopped

3 tb Flour, all-purpose

2 c Crayfish meat

1 1/2 c Onions, minced

1/4 c Parsley, chopped

1/2 c Green onion

1 t Salt

1/2 c Celery, chopped

1/2 ts Black pepper

2 Garlic cloves, minced

1/2 ts Pepper, cayenne

1 t Tomato paste

2 c Rice, hot cooked

2 c Fish stock (from heads and

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.