Crawfish étoufée

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.