Melt butter in a medium pot over medium heat. Add flour and cook, whisking continuously, until amber in color and nutty smelling, 6—7 minutes. Stir in crawfish broth, heavy cream, and saffron. Let cook on medium-low heat until slightly reduced and thick, 15—20 minutes. Stir in crawfish meat and cook until heated through. Serve garnished with chives.

Recipe courtesy of Saltwater Café, Nokomis, FL (saltwatercafe.com).