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Melt butter in a large, heavy saucepan over medium heat. Add onion and next 7 ingredients; saute 5 to 7 minutes or until vegetables are tender. Add flour and cook, stirring constantly, 10 minutes or until mixture is a rich, dark brown. Stir in stock, and simmer over medium-low heat 45 minutes. Add crawfish, and cook until heated. Stir in sherry, green onions, and parsley. Add Creole seasoning to taste. Serve over hot cooked rice with hot sauce on the side.
RecipeNLG
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Single-bevel knife for clean fish slicing — sashimi and sushi prep
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating