Crawfish Etouffee - cooking recipe

Ingredients

1/4 c. Butter or Margarine
1 medium Onion
2 Celery Ribs, chopped
1 medium Green Pepper, chopped
4 Garlic Cloves, minced
1 large Shallot, chopped
1/4 c. Flour
1 tsp. Salt
1/2 - 1 tsp. ground Red Pepper
1 (14 oz.) can Chicken Broth
1/4 c. Parsley, chopped
1/4 c. Chives, chopped
2 lbs. cooked, peeled Crawfish Tails
cooked Rice

Preparation

Melt butter in a large Dutch oven over med.-high heat.
Add onion and next 4 ingredients; saute 5 min. or until tender.
Add flour, salt and red pepper.
Cook, stirring constantly until caramel colored (about 40 min.).
Add next 3 ingredients; cook, stirring constantly, 5 min. or until thick and bubbly.
Stir in crawfish; cook 5 min. or until thoroughly heated.
Serve with rice.
Garnish with chopped chives and ground red pepper, if desired.
2 lbs. frozen cooked crawfish tails, thawed and drained may be substituted for fresh crawfish.