Ingredients
1 pound crawfish tails
1 onion (diced)
1 bell pepper (diced)
2 stalks celery (diced)
2 cloves garlic (minced)
1/2 pound okra (sliced thin)
1 cup fresh corn
1 yukon gold potato (diced and roasted)
2 cups tomato purée
1 quart shrimp stock
1/2 pound butter
1/2 pound flour
2 bay leaves
1 tsp fresh thyme
1 tsp fresh oregano
1 tsp cayenne
hot sauce to taste
salt and pepper to taste
Directions
In a large saucepot, melt butter and combine with flour to make a roux. Add onions, celery, pepper and garlic to roux and cook until onions are translucent. Add tomato purée, bay leaves and stock. (If you don’t have stock, water can substitute.) Bring to a simmer and cook for 20 minutes or until you cannot taste the flour any more. Add herbs, cayenne, diced potato and crawfish. Cook for 5 more minutes on medium heat. Season with salt, pepper and hot sauce.
