A Cajun Classic!

...at least that's what the recipe says!

Crawfish Etoufee
You can serve it on fine china at formal gatherings or down-home style right from the pot on the stove. When Makenzie and David were in town we went to The Big Easy restaurant in downtown Raleigh and this is what I had to eat. This recipe sounds even better than what I had. I can't wait to try it. Caution: celery ahead.

1/4 cup butter
2 TBS olive oil
1/3 cup all-purpose flour
1 med. onion, chopped
2 celery ribs, chopped
1 med green pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
2 tsp Cajun seasoning
1/2 tsp ground red pepper
1 (14 oz) can low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 lbs cooked, peeled crawfish tails *
Hot cooked rice


1. Melt butter with oil in 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; saute 5 minutes or until vegetables are tender.
2. Add chicken broth, parsely, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.
3. Stir in crawfish; cook 5 minutes or until thoroughly cooked. Serve with hot cooked rice. Makes 4-6 servings.
* Substitute 2 lbs frozen cooked crawfish tails, thawed and drained, for fresh if desired.