I made this yesterday (Mardi Gras) for a special. The flavors are deep, rich and spicy. The really dark Cajun roux is a little unnerving, and the ingredient list is long, but the results are satisfying and delicious. Based on a Paul Prudhomme recipe. I love Paul's use of three peppers (black, white, and cayenne), and I also admire his technique of plunging the aromatic vegetables (green bell pepper, onion, and celery-known as the Holy Trinity of Cajun cooking) into the hot roux to instantly cook them.
2 teaspoons of salt
2teaspoons of cayenne
1 teaspoon of white pepper
1 teaspoon of black pepper
1 teaspoon of dried basil
1/2 teaspoon of dried thyme
mix well and reserve
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup vegetable oil
3/4 cup all purpose flour
3 cups fish stock or clam juice
1/2 cup unsalted butter
2 pounds of crawfish tails, plus extra fish for garnish
1 cup minced green onions
Put the oil in a heavy bottomed pot and heat until smoking hot, add the flour and whisk continually until the flour reaches a dark reddish brown color. This will take up to 5 minutes and the mixture is extremely hot-be careful-and must be stirred continuously less the flour scortch and burn. Remove from the heat and add the vegetables and 1 tablespoon of the seasoning mix, stir until slightly cooled.
Add the stock to the roux and bring to the boil, simmer over low heat for several minutes.
In a separate saute pan, saute the crawfish in the butter, add additional seasoning mix to taste.
Combine the crawfish and the sauce and blend. Serve with steamed rice garnished with the green onions and whole fish.