2 pounds fresh crawfish or 1 pound fresh and one bag frozen crawfish tails
Crab and Shrimp boil
2 bottles clam juice
1 stick butter
6 tablespoons flour for roux
Cajun Trinity finely minced (celery, onion and bell pepper)
1 medium can tomato puree (optional)
Water to fill stock pot for boiling crawfish
Fill stock pot with enough water to cover crawfish, shrimp and other shell fish and add bag of shrimp boil. Additional Cayenne, Lemon and other herbs may be added to taste. Bring to boil and drop the shellfish in, only blanching to a light doneness. Remove from the stock and let cool before peeling or you might burn your fingers…LOL.
Meanwhile, melt butter over medium heat in other stock pot or dutch oven and have flour ready to add, 1 to 2 tablespoons at the time to make a golden brown roux. Stir constantly over low to medium heat for about 15 minutes, judging with the eye as there is really no way to say how long it will take, even for the most experienced chef.
Have the trinity ready to add, as I do this almost immediately as the roux begins to brown and continue stirring. When this reaches a desired doneness to you personally ( I like it still crunchy myself) add the clam juice and 3 to 4 cups of the boiling broth to the pot, let simmer over low heat for an hour.
I actually prefer a lighter roux as the spices I add later on bring out that great flavor sensation of the head and the sweet. Have ready fresh Nutmeg, finely grated, Cayenne Pepper to taste, Ground Black Pepper to taste, Paprika (at least a quarter cup of this great spice) and add about 15 to 20 minutes before the addition of the peeled and deveined shellfish. The shell fish are added during the last 5 minutes of preparation. Yum Yum….!