4 SLICES BACON – finely chopped
8 TBS BUTTER – unsalted
6 -7 SCALLONS – finely chopped
4 GARLIC CLOVES – finely chopped
2 CELERY STALKS – finely chopped
1 YELLOW ONION – finely chopped
1 LARGE TOMATO – seeded, finely chopped
1 YELLOW, RED or ORANGE PEPPER – finely chopped
1-2 TSP PAPRIKA – or to taste
FRESHLY GROUND BLACK PEPPER – to taste
PINCH OF CAYENNE – or to taste
KOSHER SALT – to taste
¼ CUP FLOUR
2 ½ CUPS FISH or CHICKEN STOCK
1/3 CUP HEAVY CREAM
3 TBS LOUISIANA HOT SAUCE – to taste
COOKED WHITE RICE
2 LBS CRAWFISH TAILS – par-cooked, peeled
2 TSP WORCESTERSHIRE SAUCE
1/3 CUP PARSLEY – chopped
EXTRA PARSLEY – for garnish
Cook bacon in a large heavy-duty saucepot over medium-high heat until rendered – app. 3-4 minutes.
Add butter, scallions, garlic, celery, onions, tomatoes and peppers and cook until soft – app 8 minutes.
Stir in thyme, paprika, cayenne, salt and pepper and cook for about 2 minutes.
Stir in flour, cook for about 2 minutes and then slowly add stock and bring to a boil. Reduce the heat to medium and continue cooking until reduced by one-third – app. 12 – 15 minutes.
Add crawfish, cook until hot. Stir in cream, hot sauce, Worcestershire Sauce and parsley.
Serve with rice and pass more hot sauce.
Sprinkle with extra parsley, if desired.
BUON MANGIATA!