Source:

Peek

Serves/Makes:4

Ingredients

• 1/4 cup (60 ml) butter or margarine
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 medium-size green bell pepper, chopped
• 4 garlic cloves, minced
• 1 large shallot, chopped
• 1/4 cup (60 ml) all-purpose flour
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) to 1 tsp (5 ml) ground red pepper
• 1 14-1/2 oz (406 grm). can chicken broth
• 1/4 cup (60 ml) chopped fresh parsley
• 1/4 cup (60 ml) chopped fresh chives
• 2 lbs (.9 kg). cooked, peeled crawfish tails (or shrimp)
• hot cooked rice

Preparation

• Melt the butter in a large Dutch oven over medium-high heat.
• Add onion, celery, green pepper, garlic, and shallots; saute 5 minutes or until tender.
• Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes).
• Add the chicken broth, parsley, and chives cook and keep stirring constantly for about 5 minutes or until thickened and bubbley.
• Stir in crawfish (or shrimp); cooking for another 5 minutes or until thoroughly heated and the crawfish or shrimp are cooked through.
• Serve with hot cooked rice.

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