Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** STOCK***
  5             pounds  live crawfish
  1              ounce  garlic*
  1                     white onion*
     1/2         bunch  celery*
  1                     green pepper
  1              pinch  cayenne
  1              pinch  salt
                        ***ROUX***
  1                cup  vegetable oil or peanut oil with a high
                        -- smoking point
  1                cup  flour
     1/2         bunch  celery -- small dice
  1                     green pepper -- small dice
  1              ounce  garlic -- small dice
  1                     onion -- small dice
                        ***MAQUE CHOUX***
  2                     green peppers -- small dice
  1                     yellow pepper -- small dice
  1                     red pepper -- small dice
  1              ounce  garlic -- minced
  3             ounces  oil
  3        tablespoons  creole seasoning
  3             pounds  crawfish tails
  3               cups  fresh corn -- shucked
  2               cups  sliced -- fresh okra
  2               cups  onion -- small dice
  2            bunches  green onion -- for garnish
     1/4         pound  crisp bacon

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.

Nutritional Information:

2130 Calories (kcal); 96g Total Fat; (38% calories from fat); 47g Protein; 305g Carbohydrate; 0mg Cholesterol; 2198mg Sodium