Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories