Author: Southern Living
Recipe type: Seafood
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.