Crawfish Etouffee Show caption Advocate staff photo by PATRICK DENNISA mound of hot rice sits atop a serving of crawfish etoufee prepared by chef Gino Sclafani of Ruffin's Restaurant for a cooking class for Alzheimer caregivers and their relatives. Gino Sclafani February 27, 2013 0 Comments Related Stories Chef holds class for dementia patients, caregivers Crawfish EtouffeeServes 8. Recipe is by Gino Sclafani, corporate chef at Ruffino’s Restaurant, Baton Rouge.1/2 cup salad oil1/2 cup flour1 small yellow onion, diced1 small green bell pepper, diced1 tsp. chopped garlic1⁄4 cup tomato puré e11/2 tsps. black pepper31/2 tsps. salt1/4 tsp. cayenne pepper1 quart water2 lbs. crawfish tails1/2 cup sliced green onions1/4 cup chopped parsley2 lbs. cooked rice1. In a heavy-bottom pot over high heat add oil until hot. Once oil is hot, whisk in flour and cook for about 8 minutes until roux turns light brown.2. Add onions and bell pepper and cook for 3 minutes until vegetables are soft. Add garlic and tomato puree, stirring frequently and cook for another 3 minutes.3. Combine black pepper, salt, cayenne pepper and water and add to pot; whisk until smooth. Let simmer for 10 minutes.4. Add crawfish tails, green onions and parsley. Serve over hot rice.