Chop this group of vegetables then sauté until translucent.
2 onions
3 big ribs of celery
1/2 orange bell pepper
1 stick of butter
Next add these vegetables, stir and sauté until everything begins to brown, then add the chicken stock.
finely chopped garlic chives
chopped celery tops
a shake of cayenne pepper
1.2t finely ground black pepper
1/2-1t garlic salt
1 quart chicken broth or stock Simmer everything together for 15 minutes. Stir in 2oz. of golden or light brown roux, then blend with an immersion blender*
Bring this to a simmer for just a few minutes. It should thicken a little. Stir in:
12oz. rough chopped crawfish meat
6oz. cut up cooked shrimp
*If you want the crawfish and shrimp blended, add them now. I decided to keep the seafood a little more chunky this time, but it's good both ways.
6oz. cut up cooked shrimp
*If you want the crawfish and shrimp blended, add them now. I decided to keep the seafood a little more chunky this time, but it's good both ways.
Simmer just a few minutes to warm everything up and bring all the flavors together. Stir in:
1/3c sherry cooking wine
Cool to room temperature then whisk in:
1c sour cream
Check the flavors, then bring it back to a quick simmer before serving. This goes well with some crusty bread or oyster crackers. . .Lin
