Directions:
- Melt 1/2 cup butter in a heavy-bottomed stock pot or dutch oven over medium-high heat. Cook and stir the leek, carrot, and celery in the melted butter until tender, 5 to 7 minutes.
- As the vegetables cook, melt 1/2 cup butter in a skillet over medium heat. Make a roux by cooking and stirring the flour into the butter until just a little golden, just enough to cook off the flour taste. This is not a heavy gumbo roux.
- Stir the tarragon, thyme, bay leaf, tomato paste, and cayenne pepper to the vegetable mixture; stir to distribute evenly. Pour the brandy over the mixture; cook and stir until the heat cooks off most of the brandy, 2 to 3 minutes. Pour 1 cup of the fish stock over the mixture.
- Pour the hot mixture into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour back into the stock pot. Alternately, you can use a stick blender and puree the mixture in the pot without using the blender.
- Stir in the roux and 1 cup more of the fish stock to the pureed mixture; return to heat, stirring well.
- Blend the diced tomatoes and about 3/4 of the crawfish tails together in a blender until smooth; stir into the stock pot. Add the remaining fish stock; stir. Bring the mixture to a boil, reduce heat to medium-low, and simmer another 2 to 3 minutes. Stir the heavy cream through the liquid; return to a simmer, but do not allow to come to a boil. Season with the salt and white pepper. Serve hot in bowls garnished with the remaining crawfish tails and the paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.82 Kcal (1301 kJ) | ||
| Calories from fat | 246.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.4g | 42% | |
|---|---|---|---|
| Cholesterol | 85.92mg | 29% | |
| Sodium | 331.38mg | 14% | |
| Potassium | 259.24mg | 6% | |
| Total Carbs | 8.38g | 3% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 3.8g | 8% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 189.78 Kcal (795 kJ) | ||
| Calories from fat | 150.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.73g | 42% | |
|---|---|---|---|
| Cholesterol | 52.46mg | 29% | |
| Sodium | 202.33mg | 14% | |
| Potassium | 158.29mg | 6% | |
| Total Carbs | 5.12g | 3% | |
| Sugars | 0.78g | 5% | |
| Dietary Fiber | 0.81g | 5% | |
| Protein | 2.32g | 8% | |
| Vitamin C | 2.2mg | 6% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.4mg | 4% | |
| Calcium | 28.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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