From chef Cade Nagy at Catering by Design, makes about 2 quarts, to serve about 8.
Ingredients
1/4 cup butter or bacon fat
1/4 cup flour
1 8-ounce package crawfish tails and meat
1 tablespoon oil or bacon fat
3 cups Holy Trinity (equal parts celery, onion, bell pepper) diced medium
1 quart chicken stock
2 tablespoons packaged Cajun seasoning
1 bay leaf
1/2 cup canned diced tomatoes (optional)
2 cloves garlic, minced
Zest of 2 lemons
FRIED OYSTERS
24 shucked fresh oysters
2 eggs, beaten
2 cups flour mixed with 2 tablespoons Cajun seasoning
2 cups vegetable shortening
8 cups cooked white rice
Diced green onions, garnish
Directions
In a heavy skillet (preferably cast iron), melt butter or fat until almost smoking. Quickly and carefully add flour, stirring constantly with a wooden spoon, scraping the bottom and sides to avoid burning. Reduce heat to medium high after 4 minutes. Continue to stir flour mixture (roux) until it is a rich brown color. Transfer to a glass dish and let cool. (This can be done several days ahead.)
Heat the same skillet on high heat until it is extremely hot (10 minutes). Add 1 tablespoon oil or bacon fat and Holy Trinity. Stir often. Cook until deep, rich brown. Slowly add chicken stock, seasoning, bay leaf, tomatoes, garlic and zest. Lower heat and simmer 10 minutes.
Slowly add 1 tablespoon roux while stirring. Add enough to thicken to a stew consistency. Keep warm. (You can make this a day ahead and reheat, adding more stock if it’s too thick.)
Fried oysters: In a deep pan, heat shortening to 350 degrees. Coat oysters with egg in a small bowl. One at a time, place each oyster in seasoned flour and coat well. Set aside on paper towel. Slowly drop oysters in hot oil and fry until golden brown. Remove with slotted spoon. Place on paper towels to drain. (Do this right before you are ready to serve.)
Add crawfish tails and meat to stock mixture right before you are ready to serve. Pour over a bed of white rice and top with diced green onions and fried oysters.
Wine ideas: What wine reaches the depths of flavor of a well-toasted roux, sings with the sweetness of crawfish meat, cuts through the deep-fried coating of an oyster and embraces the saline deliciousness within? Riesling, of course. Check out the Wine of the Week, Dr. Konstanin Frank Dry Riesling from New York state ($17), or look to Washington state for Eroica ($25), a collaborative effort from Chateau Ste. Michelle and the Dr. Loosen estate in Germany’s Mosel. Tara Q. Thomas
