Recipe - Franks Place Crawfish Etouffe

One fourth cup Butter or margarine
3 tablespoon Flour
1 One half cup Onion; minced
One half cup Scallion; chopped
One half cup Celery; chopped
2 Garlic clove; minced
1 teaspoon Tomato paste
2 cup Fish stock (see note)
1 cup Tomato; chopped
2 cup Crayfish meat
One fourth cup Parsley; chopped
1 teaspoon Salt
One half teaspoon Pepper, black
One half teaspoon Cayenne pepper
2 cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini