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Ole Man Jim's Smoked Cajun Crawfish Etoufee - 2c

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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.

NOTE: This recipe was compiled by Ole Man Jim Anderson especially for the
S.E. Mini Q-Fest to be held at the Redstone Arsenal Campground In
Huntsville Abalama <g> on 09/15-17/2000. -----

** Exported from Now You're Cooking! v5.34 **





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