Ole Man Jim's Smoked Cajun Crawfish Etoufee 2 1/2 c butter 2 1/2 c all purpose flour 5 lg onions; minced 2 1/2 c green onions; thinly sliced 5 bell peppers; finely chopped 1 pd garlic; minced 2 1/2 c celery; finely chopped 2 tb tomato paste 5 can (14 oz) chicken stock 2 c chopped tomatoes 5 lb crawfish tails; shelled 5 tb parsley; dried 2 tb garlic powder 1 tb crushed red pepper 1 tb cracked black pepper tabasco sauce; to taste salt; to taste 10 c rice; cooked for serving 1. Melt butter in a large saucepan over low heat; remove from heat and stir in flour until smooth. Return to heat and cook, constantly stirring, until roux is dark brown or about 10 minutes. 2. Add the chopped white and green onions, celery and garlic to the roux; cook about 10 minutes. 3. Add tomato paste to fish stock; stir into onion mixture. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes. 4. Taste and adjust seasoning and Tabasco Sauce. 5. Serve over hot rice.
--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
