Braden Family Cookbook
Commander's PalaceChef: Jamie ShannonNew Orleans, Louisiana, 70130
Crush live crawfish in pot
and add cold vegetables. Saute until slightly cooked, about two minutes. Add
one gallon cold water. Bring to a boil and skim, simmer for 30 minutes. Strain
stock through fine china cap or cheesecloth. Set aside. All vegetables should
be diced small or roughly chopped.
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.
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.
At the time I printed up this version of the cook book, I had not yet
experimented with this recipe.
I have, however, seen it made!.
If you follow the recipe, I am confident you will be happy with the