Preparation:
Crush live crawfish in pot and add cold vegetables. Saute until slightly cooked, about two minutes. Add one gallon cold water. Bring to a boil and skim, simmer for 30 minutes. * All vegetables should be small dice or rough chop.
To make the Roux
While stock is cooking, make roux. In a heavy gage sauce hot heat up vegetable oil, or any high smoking point oil. When oil comes to smoking point, add 1/2 flour. Stir constantly. Do not let burn. Add other half of flour and stir. Note: Be very careful not to burn yourself. After 5 minutes or so, flour should be dark brown, the color of chocolate. Pull off heat, add vegetables. Vegetables will caramelize and stop cooking, process roux. Put back on heat, slowly add strained stock to roux, constantly stirring. Bring sauce to boil to simmer for 15 minutes, constantly skimming. Season to taste.
MAQUE CHOUX
In a large saute pot, heat oil. Add garlic and let toast golden brown. Do not let burn. Add corn, peppers, onions, okra, Creole seasoning and cook until tender. Add crawfish tails and saute until hot. Add sauce, taste for seasoning. Serve with steamed rice and garnish with green onions and bacon crisps. |
