Stock: Place water, crawfish heads, creole seasoning and cayenne in 8-quart stockpot. Bring to boil and simmer 15 minutes. Strain and reserve 6 cups stock. Keep warm. Roux: Melt 1 stick butter in 12-inch frying pan. Gradually stir in flour, cook and stir 5-6 minutes over medium-low heat, or until roux has a blond color. Cool slightly. Sauce: Melt butter in 10-inch frying pan. add onion, green pepper and celery and cook until softened. Add cayenne, black and white pepper, garlic, chicken base and paprika. stir until well-blended. Reheat roux over medium heat. gradually add 6 cups crawfish stock to roux, stirring to blend. Add sauce mixture to roux, then add crawfish. Cook over low heat until slightly thickened. Serve over rice or crawfish cornbread. Note: If you haven't boiled crawfish and don't have heads, make a seafood stock with fish bouillon or shrimp. Per serving: 295 calories, 19 grams protein, 20 grams fat (percent calories from fat, 60), 11 grams carbohydrates, 166 milligrams cholesterol, 937 milligrams sodium. |
