Created by natsgarden123 on February 13, 2013
Step 1: Make a Roux: Use a heavy pot--- enameled cast iron is what I use. Melt the butter then add the oil and flour. Whisk continously over medium heat until a medium to dark Roux is formed. This takes at least 30 minutes.
Step 2: When the Roux is ready ( be careful not to burn it), add the onions, garlic, peppers, celery , and parsley. Cook over low-medium heat, stirring often, until the vegetables are soft.
Step 3: Add seasonings, bay leaf and chicken broth. Cook over low-medium heat for one hour. Stir often. Add sherry towards ther end.
Step 4: Add crawfish and cream and cook about 15 minutes more.Correct seasonings: Add more creole seasoning a little at a time.
Step 5: Serve over white rice.