---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Franks Place (Crawfish 'etouff'ee)
 Categories: Cajun, Fish/sea
      Yield: 4 servings
 
    1/4 c  Butter                              1 c  Tomatoes; chopped
      3 tb All-purpose flour                   2 c  Crayfish meat
  1 1/2 c  Onions; minced                    1/4 c  Parsley; chopped
    1/2 c  Green onion                         1 ts Salt
    1/2 c  Celery; chopped                   1/2 ts Black pepper
      2 cl Garlic; minced                    1/2 ts Cayenne pepper
      1 ts Tomato paste                        2 c  Rice; hot cooked
      2 c  Fish stock (from heads and
           - tails of fish or crawfish)
 
  Melt butter in large 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.
 
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