Garnishes: chopped fresh chives, ground red pepper
How to Make It
Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.
*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
This was an incredibly tasty dish. Restaurant quality for sure. It was super easy to prepare. We used just one pound of crawfish tails and it was more than enough meat. Also, we used 1/2 teaspoon of ground red pepper -- more than that, and it would have been too spicy for me. This is definitely a keeper recipe for us.
This was so easy and really, really good. I added a full teaspoon of cayenne and it gave it the perfect amount of spice. I may add more next time to make it a little spicier. I will be making this again.