Crawfish Étouffée

Prep: 35 min., Cook: 22 min.

Yield: Makes 4 to 6 servings

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

3. 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.