LARGE CRAWFISH COOKER RECIPES

Steps:

• In a large cast-iron or other heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer, 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Steps:

• In a large, heavy-bottom pot or enameled cast iron Dutch oven (don't use regular cast iron) melt your butter over medium-low heat.
• Put all of your chopped vegetables and trinity mix in the butter. Let simmer for 45 mins. Keep the heat low enough so you don't brown the butter.
• While waiting for the vegetables, boil your water. Put the 8 shrimp bouillon cubes in and whisk to dissolve them.
• After your vegetables are cooked and soft, mix in your flour to make like a paste. Cook the paste over medium low heat for 10 minutes. Do not let it brown like a gumbo roux. It should be like a reddish rust color. Pretty much the color you want your finished product to be.
• Once your paste is cooked whisk in the boiling bouillon water. Keep mixing for several minutes to prevent clumping from the flour. Let this cook for about 30 minutes on medium low stirring often so it does burn to the bottom of the pot.
• Add your crawfish and shrimp and let cook on medium low for another 15 minutes.
• At this point you can add the tbsp of gumbo file and then salt, pepper and cayenne powder to taste. You won't need much at all. Let it cook for another 15 minutes.
• Serve over white rice with French baguette bread and garnish with the green onion.