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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Melt 1/2 cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat. Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes. | 2. As the vegetables cook, melt 1/2 cup butter in a skillet over medium heat. Make a roux by cooking and stirring the flour into the butter until just a little golden, just enough to cook off the flour taste. This is not a heavy gumbo roux. | 3. Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture; stir to distribute evenly. Pour the brandy over the mixture; cook and stir until the heat cooks off most of the brandy, 2 to 3 minutes. Pour 1 cup of the fish stock over the mixture. | 4. Pour the hot mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour back into the stock pot. Alternately, you can use a stick blender and puree the mixture in the pot without using the blender. | 5. Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well. | 6. Blend the diced tomatoes and about 3/4 of the crawfish tails together in a blender until smooth; stir into the stock pot. Add the remaining fish stock; stir. Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes. Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil. Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
leek	1		minced	54.29	12.5935	1.335	0.267
carrot	1		minced	29.52	6.8976	0.6696	0.1728
celery	1	cup	minced	16.16	2.9997	0.6969	0.1717
butter	1/2	cup		684.0	31.428	21.372	57.6
purpose flour	1/2	cup		-	-	-	-
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
bay leaf	1			-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
cayenne pepper	1/2	teaspoon	ground	2.862	0.5097	0.1081	0.1554
brandy	1/2	cup		-	-	-	-
fish stock	3 1/2	cups	divided	130.48	0.0	18.4303	6.6056
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
crawfish tail	1	package	divided	-	-	-	-
heavy cream	3	cups		1224.0	9.863999999999999	10.224	129.888
salt	1	teaspoon		-	-	-	-
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.