INGREDIENTS
Crawfish Stock
- Crawfish shells*
- 1 cup diced onion
- 3/4 cup celery, large dice
- 1/2 cup green pepper, large dice
- 3/4 cup tomatoes, large dice
- 1 bay leaf
- 1-2 Tbsp Acala Farms Fresh Roasted Garlic Cottonseed Oil
- 3 sprigs fresh thyme
- 2 tsp whole black peppercorns
- 4 qt crawfish stock*
- 1 cup white wine
- 1 1/4 lb butter, unsalted
- 5 cups flour
- 3 cups onion, small dice
- 2 cups celery, small dice
- 1 cup green pepper, small dice
- 1 cup red pepper, small dice
- 1 qt tomato purée, canned
- 5 cups heavy cream
- 2 tsp paprika
- 1/2 tsp cayenne
- 2 tsp Acala Farms Hot Habanero Cottonseed Oil
- 6 sprigs fresh thyme
- 4 bay leaves
- 2 cups green onions, chopped
- 1 cup parsley, chopped
- Salt and pepper, to taste
- 6 cups white rice, cooked
METHOD
- To make crawfish stock, place shells in large stock pot and cover with water. Add Acala Farms Fresh Roasted Garlic Cottonseed Oil, onions, green peppers, tomatoes, bay leaf, thyme and peppercorns. Bring to a simmer and cook for 45 minutes. Strain and cool until ready to use. Can be made one day in advance.
- Bring 4 quarts crawfish stock and white wine to a boil in a large sauce pot. Remove from heat and set aside.
- Melt butter in large pot over medium heat. Add flour and stir constantly over heat until roux becomes light brown.
- Add onions, celery and green and red peppers. Cook until vegetables are tender. Add tomato purée and stir to combine.
- Add crawfish stock one quart at a time, whisking until smooth before adding next quart of stock.
- Once all stock has been added, stir in heavy cream, paprika, cayenne, Acala Farms Hot Habanero Cottonseed Oil, fresh thyme and bay leaves. Cover and reduce heat to low; let simmer for 30 minutes, stirring occasionally.
- Add crawfish tails, green onions and parsley to soup. Cook additional 5 minutes. Remove bay leaves and season with salt and pepper.
- Ladle soup into entrée bowls and place large spoonful of white rice in the center of each.
