This recipes call for fresh crawfish because they’re readily available in Cajun country. Don’t fret if you can’t get your hands on the fresh seafood―frozen crawfish tails work very well.
¼ cup butter
2 tablespoons olive oil
⅓ 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
½ teaspoon ground red pepper
1 (14-oz.) can low-sodium chicken broth
¼ cup chopped fresh parsley
¼ 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.
Cajun Hurricane Recipe - The hurricane is America’s entree into the category of tropical fruity cocktails, courtesy of Bourbon Street (though you won’t find a drop of bourbon in it!). http://www.southlouisianarecipes.com/cajun-hurricane-recipe/
Slow-Cooker Red Beans and Rice - Smoked turkey sausage, bell peppers, and red beans come together in this classic, easy slow-cooker recipe. Serve over long-grain rice for an amazing meal.
New Orleans Barbecue Shrimp -Spicy, buttery, and decidedly hands-on, this dish is a New Orleans classic. Crusty French bread―and plenty of napkins―are traditional accompaniments to New Orleans Barbecue Shrimp.