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Ingredients
US|METRIC
1 SERVINGS
- 12 lb. crawfish (boiled, OR 2 pounds tail meat and 35 cleaned heads)
- 1/4 cup flour (for roux)
- 4 Tbsp. oil
- 1/2 large onion (finely chopped)
- 1/2 yellow bell pepper (large, finely chopped)
- 1 stalk celery (finely chopped)
- 1 can tomato paste
- 1 tsp. thyme
- 1/4 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 1 tsp. salt
- 1/2 cup plain bread crumbs
- 1 cup crawfish (chopped, tails)
- 1 Tbsp. chopped fresh parsley
- 1 stick butter
- 1/2 cup flour (for rolling heads)
- 1/2 cup flour
- 1/2 cup oil (ideally partly made from oil used to roast a head of garlic)
- 1/2 onion (finely chopped)
- 1/2 poblano pepper (green, finely chopped)
- 2 stalks celery (finely chopped)
- 1 1/2 qt. stock (crawfish)
- 3/4 tsp. cayenne pepper
- 2 tsp. salt
- 2 bay leaves
- 2 Tbsp. thyme
- 1/2 cup tomato sauce
- 2 cloves garlic (finely chopped)
- 1 clove roasted garlic (optional)
- 2 cups crawfish (tails)
- 1 Tbsp. parsley (chopped)
- 1 1/2 Tbsp. celery leaves (chopped)
- 1/2 Tbsp. tarragon leaves (chopped, if not using increase parsley by 1/2 tablespoon, optional)
- 2 1/2 Tbsp. cognac (or brandy)
- 1/2 Tbsp. absinthe (if not available, use cognac or brandy, optional)
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