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Prep Time: 35 Minutes Cook Time: 22 Minutes |
Ready In: 57 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter |
2 tablespoons olive oil |
1/3 cup all-purpose flour |
1 medium onion, chopped |
2 celery ribs, chopped |
1 medium-size green bell pepper, chopped |
4 garlic cloves, minced |
1 large shallot, chopped |
2 teaspoons cajun seasoning |
1/2 teaspoon ground red pepper |
1 (14-oz.) can low-sodium chicken broth |
1/4 cup chopped fresh parsley |
1/4 cup chopped fresh chives |
2 pounds cooked, peeled crawfish tails |
hot cooked rice |
Directions:
1. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add onion and next 6 ingredients; sauté 5 minutes or until vegetables are tender.
2. Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.
3. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with hot cooked rice.
4. *2 lb. frozen cooked crawfish tails, thawed and drained, may be substituted for fresh.
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