The crawfish boil: - 1 1/2 cup smoked sausage and/or andouille, diced - 4 garlic cloves, smashed - 1 sweet onion, chopped - 2 - 3 cups fresh corn, cut from the cob - 3 cups potatoes , cut in eighths - 1 libra peeled crawfish tails, rinsed of fat - 1/2 cup crawfish stock made by straining and reducing some of the water from the boiling pot (Optional, but gives a deeper flavor profile)
Other ingredients: - 1 tablespoon olive oil - 1/2 cup dry white wine - 3 stalks celery, minced - 3 sprigs thyme, de-stemmed - 1 cup half and half + 3 cups skim milk, OR 4 cups whole milk (1/2 cup of skim or whole milk set aside for mixing with flour) - 1/4 cup flour - kosher salt - black pepper Creole seasoning Tabasco or Louisiana hot sauce 3 green onions, chopped
Heat oil in a large pot over medium-high heat. Add the smoked sausage and/or andouille and saute' to render the fat.
Add the garlic, onion, celery, and thyme and saute' until celery wilts slightly.
Deglaze the pan with the white wine, stirring up the brown bits in the pot with a wooden spoon.
Add the corn, potatoes, crawfish stock (optional), half and half (if using), and milk (minus 1/2 cup for thickening).
Stir the mixture, taste and season to your liking with salt, pepper, Creole seasoning and hot sauce.
In a small bowl, whisk the flour with the reserved cup of milk to create a paste, then add slowly to soup while whisking.
Add the crawfish and simmer for about 10 minutes. Stir in green onions. Taste and adjust seasonings.