1poundcrawfish tailsfrozen peeled, thawed and divided
½cupheavy whipping cream
1tablespoonlemon juicefresh
1teaspoonhot sauce
2tablespoonschiveschopped
Instructions
In a saucepan over medium heat, melt the butter. Whisk in the flour until well combined. Reduce the heat to medium-low and cook, stirring constantly, for 10 minutes, or until the roux is pale brown. Cook, stirring occasionally, for 5 minutes with the onion, bell pepper, celery, garlic, tomato, salt, black pepper, and cayenne pepper. Turn the heat up to medium-high. Cook for 10 minutes after adding the stock, thyme, bay leaves, and 1/4 cup cooking wine. Cook for 2 minutes after adding half of the crawfish.
Transfer mixture to a blender and process for 30 seconds, or until smooth. Return to the pan and heat over medium-low. Combine the cream, lemon juice, hot sauce, remaining crawfish, and 1/4 cup cooking wine in a mixing bowl. Bring to a low simmer and cook for 5 minutes, or until heated. Divide among six bowls and top with chives.