1/4 cup butter
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size red bell pepper, chopped
4 garlic cloves, minced
1 large shallot, minced
1/4 cup all-purpose flour
1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
2 cups chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 pound cooked, peeled crawfish tails (or a pound of raw shrimp)
cooked rice (I use Popcorn rice.)
Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve over rice.
NOTE: If using raw shrimp add them along with the broth, parsley, and chives and cook until shrimp are done ... about 5 minutes.
