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Recipe Summary

prep:
35 mins
cook:
22 mins
total:
57 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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