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Recipes
| ¼ cup |
butter |
| 1 med. |
onion, chopped |
| 2 med. |
celery ribs, chopped |
| 1 med. |
green bell pepper, chopped |
| 4 |
garlic cloves, chopped |
| 1 lrg |
shallot, chopped |
| ¼ cup |
all-purpose flour |
| 1 teaspoon |
salt |
| ½ |
ground red pepper |
| 1 lrg. can |
chicken broth |
| ¼ cup |
fresh parsley, chopped |
| ¼ cup |
fresh chives, chopped |
| 2 lbs. |
cooked, peeled crawfish tails |
| Cooked rice |
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Melt butter in skillet over medium heat. Add onions, celery, bell pepper, cloves, and shallots. Sauté for 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 8 minutes). Add chicken broth, parsley, and chives; cook stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice.
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