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Creole | |
| ½ cup unsalted butter ½ cup chopped yellow onion ½ cup finely chopped celery 1 clove garlic, minced ¼ cup all-purpose flour 1½ cups heavy whipping cream 1 cup chicken broth ⅓ cup dry white wine 1 (16-ounce) package cooked crawfish tails 2 tablespoons chopped fresh parsley 2 teaspoons kosher salt 2 teaspoons chopped fresh thyme 1¼ teaspoons Creole seasoning 6 cups hot cooked fettuccine Garnish: chopped fresh parsley, chopped fresh celery leaves, lemon wedges | |
| In a small Dutch oven, melt butter over medium-high heat. Add onion and celery; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Sprinkle flour over onion mixture. Cook, stirring frequently, 1 minute. Whisk in cream, broth, and wine. Bring to a boil, stirring constantly. Reduce heat, and simmer until thickened, about 3 minutes, stirring constantly. Stir in crawfish, parsley, salt, thyme, and Creole seasoning. Serve over fettuccine. Garnish with parsley, celery, and lemon wedges. Serves 4 | |
Unrated | |
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