8 fl. oz. stock (shellfish, fish, chicken, use what you can get)
8 oz crayfish tail meat
How to make it
Toast the flour in a cast iron pan, over low heat. Keep the heat low, and keep the flour moving. This isn't something that can be left alone, the flour can burn quickly. Your looking for a med. brown - darkish brown color.
In a large sauce pan, melt the butter over med high heat. Add in the toasted flour, and create a roux. Cook the roux until the flour smell is cooked out, and you have more of a nutty smell.
Add the onions, celery, and green bell pepper and cook over a low heat until the vegetables are tender.
Add the cayenne, bay leaf, and garlic. Cook for one to two minutes.
Whisk in the stock, bring to a simmer, and reduce to nape consistency.
Add the crayfish and season with kosher salt and black pepper