Crawfish Base Sauce Recipe

Aurora Catering's
Crawfish Base Sauce (See Chef's Notes below)
Yield --- 3 to 4 cups

Ingredients

Crawfish Base
3/4 LB BUTTER (Divided)

2 LARGE ONIONS (Diced)
4 STALKS CELERY (Chopped)
1 MEDIUM FRESH RED BELL PEPPER (Diced)
1 TBSP FRESH MINCED GARLIC (See Recipe)
3 WHOLE BAY LEAFS
1 -1/2 CUPS DICED TOMATOES
2 CUPS CRAWFISH STOCK (See Chef's Notes below)
1 TBSP WHOLE THYME LEAFS (Dried)
1 -1/2 TSP DRIED SWEET BASIL
1-1/2 TSP WHITE PEPPER
1-1/2 TSP CAYENNE PEPPER FLAKES

1 PINT HEAVY WHIPPING CREAM

1 -1/2 CUP CHARDONNAY

Roux (OR SEE Basic Roux Recipe)

BUTTER (Divided, from above)
1/2 CUP WHITE FLOUR

Method
Base

In a 10 quart Dutch Oven or large cast iron skillet and over medium high heat, add 2 sticks of butter, the onions and celery. Sauté until the onions are clear and the celery is soft, about 7 minutes, or lightly brown. Next add the remaining base ingredients (not including the cream or wine), simmer until limp, and the base starts to thicken (about 15 mins). Then, add the cream and wine, continue to simmer for about 15 minutes, stirring often to insure that the base is NOT sticking to the bottom of the cast iron.

Roux

Meanwhile, in a medium sized cast iron skillet (about 10 inches) and over medium heat, melt the 1 stick of butter and add the flour. Cook the roux for about 5 - 7 minutes, this is called a light tan or khaki roux. Some Creoles call this a "brown paper bag roux" Or (See Recipe) Temper the roux with a Chef's spoon of base or some stock, add to the base.... simmer for 5 minutes or until completely blended into the base and thickens.

Crab and Shrimp Paste Alternate Method
Crab, Shrimp Paste or Lobster Base is the second choice for this recipe, add a little water and simmer to thicken.

Plate Presentation
Well, there really is none because you are not going to serve this without adding the final ingredients.

Chef's Notes:
I use this recipe as the base for many dishes.... Crawfish Etouffee (see pic at the top, See Recipe), Crawfish Pot Pie, Dip, Pasta and Bread..... Just to name just a few!

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