Thursday, June 26, 2014

1/4 cup butter
2 Tbsp. extra virgin olive oil
1/3 cup all purpose flour
1 medium onion, chopped fine
2 celery ribs, chopped medium
1 medium size green bell pepper, chopped fine
5 garlic cloves, minced
1 large shallot, chopped fine
2 ½ Tsp. Cajun seasoning ( I like Tony Chacheres)
1/2 teaspoon cayenne pepper
1 (14-oz.) can chicken broth
1/4 fresh parsley, chopped fine
1/4 fresh chives, chopped fine
2 pounds cooked, peeled crawfish tails (you can substitute frozen if needed)
Hot cooked rice

1. Melt the butter with oil in a large Dutch oven over medium/high heat. Stir in the flour and cook stirring constantly for 5 minutes or until caramel colored. Add the onion and next 6 ingredients. Sauté for 5 minutes or until vegetables are tender.
2. Add the chicken broth, parsley, and chives. Cook stirring constantly for 5 minutes or until mixture is thick and bubbly.
3. Stir in the crawfish and cook for 5 minutes or until thoroughly heated. Serve over hot cooked rice.

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