Ingredients
- 4 tablespoons oil (corn oil)
- 4 tablespoons butter
- 2 cups chopped yellow onion
- 1 cup celery, diced
- 1/2 cup chopped poblano pepper
- 1 tablespoon garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup white wine
- 4 cups seafood stock (or chicken broth)
- 16 ounces frozen corn (thawed)
- 1 1/2 pounds potatoes, chopped (red)
- 1 can (14.5 ounce) tomatoes, crushed
- 1 can (8 ounce) tomato sauce
- 1 package (16 ounce) frozen crawfish (tails, thawed)
- 2 bay leaves
- 1 tablespoon thyme, chopped
- 2 teaspoons kosher salt
- 2 teaspoons cayenne seasoning
- 2 teaspoons black pepper
- 1 1/2 cups heavy whipping cream
- 1 tablespoon parsley, chopped
How to Make
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Step 1: In a large dutch oven oven medium high heat heat the corn oil and then add the butter. After the butter melts add the next 4 ingredients (onion-garlic) and cook for 10 minutes or until tender. Stir in flour and cook another 5 minutes.Whisk in wine and stock/broth and bring to a boil; reduce heat to medium and simmer for 15 minutes.
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Step 2: Add the next 11 ingredients (corn - pepper) and cook stirring frequently for 30 minutes. Stir in cream and cook another 10 minutes. Remove from heat and stir in parsley and discard bay leaves.
We hope you enjoy this recipe!
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