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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup oil
- 1/4 cup all-purpose flour
- crawfish
- stock
- 3 Tbsp. Worcestershire sauce
- 2 lemons
- 1 1/2 Tbsp. salt
- 2 Tbsp. chopped fresh thyme (divided)
- 1 Tbsp. Tabasco Sauce
- 1 tsp. ground black pepper
- 1/2 tsp. cayenne pepper
- 2 artichokes (medium, trimmed and outer leaves removed)
- 6 red bliss potatoes (sliced ¼ inch thick)
- 16 oz. crawfish (cooked, tails)
- 2 cups fresh corn kernels
- 1 cup heavy whipping cream
- 4 piecrusts (6-inch baked)
- 1/4 cup unsalted butter
- chicken skin (Garnish:, cracklin’s, optional)
- 1/4 cup vegetable oil
- 2 white onions (roughly chopped)
- 3 lb. shells (crawfish)
- 1/2 bunch celery (roughly chopped)
- 3 green bell peppers (seeded and roughly chopped)
- 1 cup tomato paste
- 1 cup white wine
- 2 Tbsp. crawfish (Zatarain’s, Shrimp & Crab Boil)
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