Crawfish Étouffée
Source: Southern Living - (recommended by CindyMac)
1/4 cup butter or margarine
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1/2 to 1 teaspoon ground red pepper
1 (14 1/2-ounce) can chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds cooked, peeled crawfish tails*
Hot cooked rice
Garnishes: chopped fresh chives,
ground red pepper
Melt butter in a large Dutch oven over medium-high heat.
Add onion, celery, green pepper, garlic and shallot; sauté 5 minutes or until tender.
Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes).
Add chicken broth, parsley and chives; cook, stirring constantly, 5 minutes or until thick and bubbly.
Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice.
Makes 4-6 servings
*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish. Cindy's note - living here in the north, I substitute shrimp for the crawfish