Frank's Place Crawfish Etouffee

Course :	Cajun
From:	HungryMonster.com

Ingredients:

2	cups	fish stock -- (from heads and tails of fish or crawfish)
2	cups	rice -- hot cooked
1	teaspoon	tomato paste
1/2	teaspoon	pepper -- cayenne
2	cloves	garlic
1/2	teaspoon	black pepper
1/2	cup	celery -- chopped
1	teaspoon	salt
1/2	cup	green onion
1/4	cup	parsley -- chopped
1 1/2	cups	onions -- minced
2	cups	crayfish meat
3	tablespoons	flour -- all-purpose
1	cup	tomatoes -- chopped
1/4	cup	butter or margarine

Preparation:

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.