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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this in Southern Living, April 2002. ince next Tuesday (February 28/06) is Fat Tuesday, I decided to post this for Mardi Gras! Ingredients:
1/4 cup butter or 1/4 cup margarine |
1 medium onion, chopped |
2 celery ribs, chopped |
1 medium green bell pepper, chopped |
4 garlic cloves, minced |
1 large shallot, chopped |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2-1 teaspoon ground red pepper |
1 (14 1/2 ounce) can low sodium chicken broth |
1/4 cup shopped fresh parsley |
1/4 cup chopped fresh chives |
2 lbs cooked peeled crawfish tails or 2 lbs frozen cooked crawfish tails, thawed & drained |
hot cooked rice (your regular recipe) |
chopped fresh chives (optional) |
ground red pepper (optional) |
Directions:
1. Melt butter in a large Dutch oven over medium-high heat.
2. Add onion and next 4 ingredients; sauté 5 minutes or until tender.
3. Add flour, salt and red pepper; cook, stirring constantly, until caramel colored(about 10 minutes).
4. Add the next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly.
5. Stir crawfish; cook 5 minutes or until thoroughly heated.
6. Serve with rice.
7. Garnish, if desired.
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