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1
Make stock first.
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2
Ten pounds of boiled crawfish make one pound of meat.
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3
Peel crawfish, reserving shells and claws.
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4
Rinse shells and let drain.
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5
Melt butter in a large pot; add shells and fry until sizzling and hot, turning them often.
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6
When shells are hot enough, heat a small pot, pour in brandy and ignite.
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7
Remove shells from fire, pour in brandy, tossing and turning until the flame dies down.
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8
Add wine and water to cover shells.
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9
Add onion, celery, green onions, parsley, garlic, thyme and bay leaf.
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10
Let it all simmer for an hour.
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11
Strain carefully and reserve.
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12
In another pot, melt butter, add flour and let cook on low fire until medium brown.
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13
Add chopped vegetables and let cook on a low fire until wilted, stirring often.
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14
Chop tomatoes and add to pot with reserved liquid.
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15
Let cook a few minutes.
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16
Add stock -- just enough to make a soupy consistency, then add Worcestershire sauce, bay leaf, thyme, crawfish, corn and about four of the cobs (for added flavor).
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17
Let simmer an hour.
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18
Taste for salt, pepper and Tabasco.
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19
If using boiled crawfish, it is usually peppery enough.
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20
Remove the cobs and serve.
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21
If the soup is too thick, add more stock or water.
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22
If it's too thin, cook a little more flour and add to thicken it.
