Recipe:
1 pound tail meat
2 cups of fish stock
1/4 cup brown or blond roux
1/2 green pepper chopped
2 long stalks of celery chopped
1 onion chopped
red wine 1/4 cup
1/2 cup tomato juice
So to make the roux I used 4 tbsp of flour and 4 tbsp of canola oil. It took a long time like 30 minutes to get to the color I feel good about.
Sweat the veg in 1 tbsp olive oil, and add red wine to deglaze.
add the roux to combine
mix in tomato juice and fish stock, cook for 30 minutes and it'll thicken.
Corrective seasoning.
add the defrosted crawfish and cook for 10 minutes just to heat it up. don't overcook or it'll be tough.
I cooked the rice in fish stock too