New Orleans' Crawfish Etouffée

US, savoury, cooked|cooled|baked|fried|grilled

4 servings

• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 4 tbsp butter
• 3 tbsp flour
• 1/2 cup copped green onion
• 1 1/2 cups finely chopped onion
• 2 cloves minced garlic
• 1/2 cup chopped celery
• 1 cup tomatoes
• 1 tsp tomato paste
• 2 cups fish stock
• 2 cups crayfish meat
• 3/4 cup chopped parsley
• 2 tsp salt

In large saucepan melt butter, remove from heat, stir in flour until smooth (roux). Return to heat - stir for 10 minutes until roux is dark brown. Stir in onions and celery, cook about 10 minutes.

Add paste to fish stock, stir into roux. Add tomatoes, crayfish, parsley and seasonings. Cover and simmer 20 minutes.

Serve with rice.