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
Step 1: Heat oil in a large pot over medium-high heat. Add the smoked sausage and/or andouille and saute' to render the fat.
Step 2: Add the garlic, onion, celery, and thyme and saute' until celery wilts slightly.
Step 3: Deglaze the pan with the white wine, stirring up the brown bits in the pot with a wooden spoon.
Step 4: Add the corn, potatoes, crawfish stock (optional), half and half (if using), and milk (minus 1/2 cup for thickening).
Step 5: Stir the mixture, taste and season to your liking with salt, pepper, Creole seasoning and hot sauce.
Step 6: In a small bowl, whisk the flour with the reserved cup of milk to create a paste, then add slowly to soup while whisking.
Step 7: Add the crawfish and simmer for about 10 minutes. Stir in green onions. Taste and adjust seasonings.