Braden Family Cookbook

Chuck Braden

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½ bunch celery, small dice

1 green pepper, small dice

1 ounce garlic, small dice

1 onion, small dice

While stock is cooking, make roux. In a heavy gage sauce pot heat up vegetable oil, or any high smoking point oil. When oil comes to smoking point add ½ flour. Stir constantly, do not burn. Add other half of the flour and stir. Note: be very careful not to burn yourself. Stir about 5 minutes. Flour should be dark brown, the color of chocolate. Pull off heat, add vegetables.  Vegetables will caramelize and stop cooking the roux. Put back on heat, add strained stock to roux, constantly stirring. Bring sauce to boil and simmer for 15 minutes, constantly skimming. Season to taste. 

Maque Choux:

1 ounce garlic, minced

3 ounces oil

2 green peppers, small dice

1 yellow pepper, small dice

1 red pepper, small dice

2 cups onion, small dice

3 cups fresh corn, shucked from the cob

2 cups sliced fresh okra

3 tablespoons creole seasoning

3 crawfish tails

Steamed rice

2 bunches green onion, for garnish

1/4 pound crisp bacon

In a large saute pot, heat oil. Add garlic and let toast until golden brown. Do not let burn. Add the peppers, onions, corn, okra, creole seasoning and cook until tender. Add crawfish tails and saute until hot.  Add sauce, taste for seasoning. Serve with steamed rice and garnish with green onions and bacon crisps.