Follow Cookwork on Twitter
Follow Cookwork on Facebook

Crawfish Sauce

Image

rating

  • Current rating: 5.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
1 rating
prepare
cook
15
serves

INGREDIENTS

3 lb. crawfish shells
3 celery ribs, medium dice
3 garlic cloves, chopped
1 onion, large, medium dice
1/2 cup canned tomatoes
2 thyme sprigs
2 gal. water
1/2 lb. flour
8 oz. butter
1 cup heavy cream

INSTRUCTIONS

  1. 1
    In a heavy bottomed pot, combine crawfish shells, celery, garlic, onion, tomatoes, thyme and water and simmer for 30 minutes. Strain and discard solids, then return stock to pot and reduce by half. In a separate pot, make a roux with flour and butter and stir for 5 to 7 minutes. In a stainless steel bowl, whisk 1/4 cup roux into 2 cups of stock, then return mixture to main pot and stir. Cook sauce for another 10 minutes. If sauce needs to be thicker, add more roux. Sauce should be consistency of pureed soup. When sauce is correct consistency, stir in cream and reserve, warm.

notes

Aaron Burgau
Executive Chef
Patois
New Orleans, LA

recipe search tags

preparation methods
Meals/Courses
cuisines Cajun & Creole, North & South American
Spinner Loading