Crawfish Étouffée

Recipe from Southern Living

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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.
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