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
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.
Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with hot cooked rice.
2 lb. frozen cooked crawfish tails, thawed and drained, may be substituted for fresh.
Originally Submitted
1/26/2011
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