| STOCK
Ingredients:
5 lbs live crawfish
1oz. garlic*
1 white onion*
1/2 bunch celery*
1 green pepper*
1 pinch cayenne
1 pinch salt Method:
Crush live crawfish in pot and add cold vegetables. Sauté until slightly cooked, about two minutes. Add one gallon cold water. Bring to a boil and skim, simmer for 30 minutes. Strain stock through fine china cap of cheesecloth. Set aside.
*all vegetables should be small dice or rough chop
ROUX
Ingredients:
1 cup vegetable oil or peanut oil with a high smoking point
1 cup flour
1/2 bunch celery, small dice
1 ea. green pepper, small dice
1oz. garlic, small dice
1 ea. onion, small dice Method:
- While stock is cooking, make roux. In a heavy gage sauce pot heat up vegetable oil, or any high smoking point oil. When oil comes to smoking point add _ flour. Stir constantly, do not burn. Add other half of flour and stir. Note: be very careful not to burn yourself.
- Stir 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, add strained stock to roux, constantly stirring. Bring sauce to boil and simmer for 15 minutes, constantly skimming. Season to taste.
MAQUE CHOUX
Ingredients:
2 green peppers, small dice
1 yellow pepper, small dice
1 red pepper, small dice
1oz garlic, minced
3oz oil
3T creole seasoning
3 crawfish tails
3 cups fresh corn, shucked
2 cups sliced fresh okra
2 cups onion, small dice
2 bunches green onion, for garnish
Steamed rice
1/4 lb crisp bacon Methods: - In a large sauté 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 sauté until hot. Add sauce, taste for seasoning.
- Serve with steamed rice and garnish with green onions and bacon crisps.
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