Crawfish touffée

Ingredients

• 4 garlic cloves, minced
• ¼ cup chopped fresh parsley
• Garnishes: chopped fresh chives, ground red pepper
• 2 celery ribs, chopped
• ¼ cup chopped fresh chives
• ½ to 1 teaspoon ground red pepper
• 1 large shallot, chopped
• + 8 more ingredients
• • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • 1 (14 1/2-ounce) can chicken broth
  • 1 medium-size green bell pepper, chopped
  • Hot cooked rice
  • 1 medium onion, chopped
  • 2 pounds cooked, peeled crawfish tails*
  • ¼ cup butter or margarine

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 unti...

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