Hope everyone had a great holiday weekend! Now it’s back to school, or the grind, or whatever else the end of summer means to you…for me, I have one more day of play today since it’s Bella’s 6th birthday! Can’t believe how big my little girl is getting! Now if I could only get her to eat more of my delicious creations, like this recent one…
If you’re looking for a southern fix, you need to make this ASAP. Don’t think you have the time? Think again. This took about half an hour to make! Tasted like it required a lot more work, though 🙂
adapted from Southern Living
1/4 cup butter
1 onion, chopped
1 green pepper, chopped
4 garlic cloves, chopped
1/4 cup AP flour
salt and pepper
crushed red pepper
1 (14 1/2 ounce) can chicken broth
1/4 cup chopped fresh parsley
2 pounds crawfish tails (I used frozen)
cooked brown rice
Melt butter in a dutch oven. Add onion, green pepper and garlic. Saute until tender, around 5 minutes. Add flour, salt, pepper and crushed red pepper (amounts to taste). Cook until caramel colored, around 10 minutes, stirring frequently.
Add chicken broth and parsley and cook for about 5 minutes, or until thick. Add crawfish and cook another few minutes to heat through. Serve with rice.