Crawfish Étouffée

Ingredients

• 1/4 cup butter
• 2 tablespoons olive oil
• 1/3 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
• 1/2 teaspoon ground red pepper
• 1 (14-oz.) can low-sodium chicken broth
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 2 pounds cooked, peeled crawfish tails*
• Hot cooked rice

Preparation

1. 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.
2. 2. Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.
3. 3. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with hot cooked rice.
4. *2 lb. frozen cooked crawfish tails, thawed and drained, may be substituted for fresh.