If you can't find crawfish you can order it on line. Outside of Louisiana it is usually sold as crawfish tail meat in one pound packages in the freezer section of better markets.
You can make this with shrimp and it is wonderful as well.
Recipe By : Sitara
Serving Size : 6 Preparation Time :1:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds crawfish tails with fat (use the liquid too)
1/2 cup oil
1 cups flour
2 cups onion -- chopped
1/4 cup bell pepper -- chopped
1/4 cup celery -- chopped
1/2 cup fresh parsley -- chopped
1 quart fish stock
2 teaspoons garlic -- finely chopped
1 cups white wine
1/2 teaspoon cayenne
1/2 teaspoon Tabasco sauce
1/2 teaspoon white pepper
salt and black pepper to taste
1. In a heavy bottomed pot make a roux of the oil and flour, cook slowly, over medium heat, stirring till you have a roux the color of dark chocolate. This must be done slowly and the flour allowed to brown gently till the desired color is reached. There are no short cuts in this step. If you try to rush browning a roux and get any black flecks, you've burned it and you have to throw it out and start all over again.
2. Stir in the onion, bell pepper, celery and parsley. Cook till the onion is clear.
3. Add 4 cups of the seafood stock and stir until a thick paste is formed.
4. Add garlic, cayenne, Tabasco, white pepper and wine and stir till well blended.
5. Add the rest of the stock and the crawfish tails along with the fat and any juices from the crawfish.
6. Stir well. Simmer over low heat for 45 minutes.
Serve over rice.
Bow to the applause.