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Combine dry seasonings in small container; set aside. In cast-iron skillet, heat oil until very hot. With wire whisk, combine flour and stir constantly until dark brown and smooth. Be careful not to scorch. Reduce heat and stir in vegetables and seasoning mix. Add water to pureed soup until it equals 2 cups. Add this mixture and crawfish to skillet. Simmer for 10 minutes. Serve with hot rice. Makes 5 to 6 servings.
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