This is a secret family recipe that is frequently requested for birthday dinners and special occasions. Delicious! You may use shrimp or chicken instead of crawfish and I usually double this recipe.
1/2 cup butter
1/3 cup flour
Make a light roux with the butter and flour.
Add: 1 bunch green onions, chopped
1 small onion, chopped
4 cloves garlic, minced – If you double the recipe, don’t double the garlic.
1/2 bell pepper, chopped
2 ribs celery, chopped
Cook in the roux for 5 minutes.
Add:1 chicken bullion cube or 1 teaspoon poultry seasoning
1 pint whipping cream (I know what you are thinking; whipping cream is so fattening! You can play with something less fattening, if you want. If you do use something less creamy and crawfish, you may want to add a little squirt of lemon to the dish.)
1 – 2 lbs. crawfish tails, shrimp, or chicken
1 can Rotel tomatoes, drained
1 tablespoon creole seasoning
1 tablespoon fresh parsley, chopped
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon salt
Tabasco to taste
Cook for approximately 10 minutes until thick. If mixture gets too thick, thin out with pasta water.