Published April 2012
From Tastes, Tails, and Tales with the High Priestess of the Bayou by Janice Boo Macomber
For Stew: First, you make a roux. Add the Holy Trinity, onions first. Stir well, then add the Resurrection and tomato sauce. Simmer 15 minutes. Add the Trifecta, 1 quart of water, cook for about an hour. Add the peeled crawfish tails. Cook for 15 minutes. Add the Amen. Turn off fire.
In a separate pot, saute onions and garlic in olive oil until soft. Add 1/2 pound of the finely chopped crawfish tails. Saute for 5 minutes. Add the Amen. Turn off fire. Add breadcrumbs. Cool. In a baking dish, pat crawfish/breadcrumb loaf flat (about 2 inches thick). Pour enough crawfish stew to cover crawfish loaf, being generous with the liquid. Cover. Bake 45 minutes at 350 degrees. Heat crawfish stew. Serve over rice with Loaf on side. (This loaf is the same used to stuff crawfish heads for bisque.)
When finished, the roux should be the color of the bayou after a heavy rain.
Make the basic roux using 3/4 cup vegetable oil to 1 cup flour. A black cast iron pot makes the best roux. On a medium heat, add oil first, then flour. Stir constantly with a flat wooden spoon. In about 10 minutes, the mixture will start to turn a darker color. The ideal color is a very dark brown. When nearing that color, about 30 minutes, lower the fire. The last thing you want to do is burn the roux! When the color is almost right, add onions first. The onions not only allow the roux to cool, but the sugar from the onions keeps the color right. After a few minutes, add the other vegetables. Stir often and cook for another 15 minutes or so.