Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter or margarine 1/2 c Celery, chopped
1 c Tomatoes, chopped 1/2 ts Black pepper
3 tb Flour, all-purpose 2 Garlic cloves, minced
2 c Crayfish meat 1/2 ts Pepper, cayenne
1 1/2 c Onions, minced 1 ts Tomato paste
1/4 c Parsley, chopped 2 c Rice, hot cooked
1/2 c Green onion 2 c Fish stock (from heads and
1 ts Salt Tails of fish or crawfish)

1. Melt Butter in large saucepan over low heat; remove from heat and
stir in flour until smooth. 2. Return to heat and cook, stirring, for
10 minutes, until roux is dark brown. 3. Stir in chopped white and
Green Onions, Celery and Garlic; cook about 10 minutes. 4. Add
Tomato paste to fish stock; stir into Onion mixture. 5. Add Tomatoes,
Crayfish, Parsley and seasonings; cover and simmer 20 minutes. 6.
Serve over hot rice.

Posted from the Echo's Library 02/21/95 by Frank Skelly
Submitted By JIM WELLER On 09-21-95

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