(Serves 2)
1 lb crawfish tail meat
1/3 cup crawfish fat
1 cup fish stock, hot
2 tblsp brown roux
3/4 medium onion, chopped fine
3/4 celery rib, chopped fine
1/3 green pepper, chopped fine
1 garli clove, minced
1/5 cup parsley, finely chopped
1/5 cup green onions, finely chopped
1/3 cup tomato puree
1/3 tsp lemon juice
pinch cayenne pepper
pinch thyme
1 tsp Worcestershire sauce
1/5 cup dry sherry, optional
Salt and Pepper to taste
Warm roux over low heat for 3 minutes. Add onions, bell pepper, garlic and saute slowly for 5 minutes. Then slowly whisk in the hot fish stock and bring to a boil.
Reduce heat to a simmer and add the tomato puree, lemon juice, cayenne, thyme and Worcestershire sauce. Simmer uncovered for 1/2 hour, then strain sauce to another pot.
Add the crawfish tail meat and crawfish fat to the pot and simmer covered for 15 minutes. Stir in chopped parsley and green onions, sherry and salt and pepper. Serve over steamed rice.