• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Frank's Place Crawfish Etouffe

  • Recipe Submitted by on

Category: Stews, United States, Seafood

 Ingredients List

  • 1/4 c Butter or margarine
  • 3 tb Flour
  • 1 1/2 c Onion; minced
  • 1/2 c Scallion; chopped
  • 1/2 c Celery; chopped
  • 2 Garlic clove; minced
  • 1 ts Tomato paste
  • 2 c Fish stock (see note)
  • 1 c Tomato; chopped
  • 2 c Crayfish meat
  • 1/4 c Parsley; chopped
  • 1 ts Salt
  • 1/2 ts Pepper, black
  • 1/2 ts Cayenne pepper
  • 2 c Rice, cooked; hot


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.

NOTE: Make fish stock from heads and tails of fish and/or crawfish.

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