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How to Make CRAWFISH CARDINAL Sauce

Step 1:
Da Roux..Now I be knowing not everyone can make a good roux, but down here in New Orleans, we learn to make Mamma's Roux before we learn how to work.Its Simple, 3/4's of your butter to a skillet and add the flour and a pinch of da salt and white pepper. For this dish we want a blonde roux, so cook on low heat and stir the hole thyme until you get a nice paste that looks like toothpaste that's the color of Suzanne Summers hair, ABOUT 3 TO 5 Min. to stop the cooking of the roux you add the chopped shallots, da water in the shallots stops the butter from turning any darker.

Step 2:
Cream, and not Eric Claptons early work.This stuff is almost as good for cooking as Bacon Fat. What I like to do is empty the quart into a sauce pan and put it on low heat for about a hour, this reduces it and makes your dish even richer.Now in your roux mixture start adding ladles of cream about half that you have reduced. Your mixture will get like pancake badder, don't worry your only half done.

Step 3:
The Cardinals Robe.Take the tomato paste and cook it in a sauté pan on med. heat for about 5 min. What this does is condenses the sugars and dries out some of the moisture. Makes mo better.

Step 4:
Shrimp or Lobster Stock.. I drink this like a cocktail, but here i just want you to pour 8/10's of your stock over the roux mixture and whisk on low heat until all incorporates. At this point fold in your tomato paste ,then continue to whisk until you get a velvety smoothness that will stick to the back of a table spoon.Add the remainder of your cream.Now add your paprika, and white pepper.Taste here for saltness, we don't want it to salty, cause i like to serve it over fish ,which has salt in it already.

Step 5:
Last but not least.Add the diced tomatoes, Parsley and Crawfish. Don't be treating it to ruff now, you wanta keep da crawdads as whole as can be. Check for salt and pepper to taste. Its Ready.

Step 6:
Serving..When you are about to plate up your dish ,Throw in your Remaining Butter,not melted but in patts and if it needs it a splash of the stock. This makes for a great sheen and wonderful consistency.Now you can serve this over pasta, with fish, or if your like me, just as Soup.