Prep Time
35 Mins
Cook Time
22 Mins
Yield
Makes 4 to 6 servings

How to Make It

Step 1

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.

Step 2

Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.

Step 3

Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with hot cooked rice.

Step 4

*2 lb. frozen cooked crawfish tails, thawed and drained, may be substituted for fresh.

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