- 5 pounds boiled crawfish, chilled
- 1 cup brandy
- 10 cups water
- 1 large onion, peeled and quartered
- 2 ribs celery, roughly chopped
- 1 large carrot, peeled and roughly chopped
- 5 cloves garlic, peeled and crushed with the back of a knife
- 2 tablespoons unsalted butter, divided
- 1 medium onion, finely diced
- 1 red bell pepper, finely diced
- 1 rib celery, finely diced
- 5 cloves garlic, minced
- 1 pound cooked crawfish tail meat
- 2 tablespoons Isaac Toups Louisiana Lightning Seasoning
- 2 cups Crawfish Stock
- 5 cups crumbled cornbread
- Peel and devein the boiled crawfish, separating and reserving the heads, shells, and tail meat.
- Put the tail meat aside.
- In a large pot, add cold water, all the crawfish heads and shells, and the rest of ingredients.
- Crank the heat to high and bring the liquid in the pot up to a hard boil.
- Reduce heat to medium and keep at a low boil, uncovered, for 3 hours.
- Afterwards, strain the stock through a fine mesh colander to remove the shells. But don’t skim it. All that fat and protein on top helps give this stock its super-concentrated crawfish flavor.
- Preheat the oven to 400°F.
- In a large Dutch oven or pan, melt 1 tablespoon of the butter over medium heat.
- Add the onion, bell pepper, and celery and cook for 10 minutes, stirring occasionally.
- After 10 minutes, the trinity should start to brown a little bit—this is intentional; you want it more than just translucent, you want it thoroughly softened and beginning to brown.
- Stir in the garlic and cook for another minute.
- Stir in the crawfish, salt, black pepper, and cayenne.
- Add the stock. While still over medium heat, slowly bring the mixture to a low simmer then remove from the heat.
- Add the remaining1 tablespoon butter and stir until it’s fully melted.
- Once the butter has melted, gently fold in the crumbled cornbread until it’s well incorporated, being careful not to smush it all to bits.
- Scoop the mixture into a 9 x 13-inch casserole dish and spread out evenly.
- Bake for 10 minutes, or until the edges are browned.