Yield: approximately 10 servings

4 tablespoons corn oil
4 tablespoons butter
2 cups diced Vidalia onion
1 cup diced celery
½ cup chopped poblano pepper
1 tablespoon minced garlic
½ cup all-purpose flour
½ cup dry white wine
1 quart seafood stock
1 (16-ounce) package frozen corn, thawed
1 (15-ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1 (1-pound) package frozen crawfish tails, thawed
2 bay leaves
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
2 teaspoons Cajun seasoning
2 teaspoons ground black pepper
11⁄2 cups heavy whipping cream
1 tablespoon chopped fresh parsley
 
1. In a large Dutch oven, heat oil over medium-high heat. Add butter, and let melt. Add onion, celery, poblano, and garlic; cook until tender, about 10 minutes. Add flour, and cook, stirring
constantly, for 5 minutes. Add wine and stock, whisking to combine. Bring mixture to a boil, reduce heat to medium, and
simmer for 15 minutes.

2. Add corn, tomatoes, tomato sauce, crawfish, bay leaves, thyme, salt, Cajun seasoning, and pepper. Cook, stirring often, for 30 minutes. Add cream, stirring to combine. Cook for an additional 10 minutes. Remove from heat, and add parsley.
Remove and discard bay leaves. Let cool slightly. Store, covered, in the refrigerator for up to 3 days.