Crawfish Base Sauce
Chef's Notes below)
Yield --- 3 to 4 cups
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
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
(OR SEE Basic Roux Recipe)
BUTTER (Divided, from above)
1/2 CUP WHITE FLOUR
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.
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
Crab, Shrimp Paste or Lobster Base is the second choice for this recipe, add a
little water and simmer to thicken.
Well, there really is none because you are not going to serve this without
adding the final ingredients.
I use this recipe as the base for many dishes....
Crawfish Etouffee (see pic at
the top, See Recipe),
Crawfish Pot Pie,
Bread..... Just to name just a few!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018, Aurora Catering, Inc. All rights reserved.
Revised: February 20, 2018