Creole Mudbug Stew with Blackening Spice Blend
2 lbs Crawfish- peeled, de-veined and rinsed well in several changes of cold water
3 Tbsp Butter
1 ea Onion- fine diced
1/2 C Green bell pepper- fine diced
1/2 C Celery- fine diced
1 1/2 C Pork goodness (smoked ham, kielbasa sausage or Andouille sausage)- large dice
4 Tbsp All-purpose flour
2 Tbsp Garlic- minced
2 Tbsp Spice Union Blackening Spice Blend
16 oz Clam juice
2 C Potatoes- large dice
1 C Heavy Cream
1/2 C Chives- chopped
Preheat a large Dutch oven to medium heat.
Add the butter, onion, bell pepper and celery to the Dutch oven and sauté until the onion and celery are translucent.
Add the pork goodness (whichever one you prefer) to the Dutch oven and continue to sauté until the pork product is lightly browned.
Add the all-purpose flour to the Dutch oven and stir until the flour is mixed well with the butter.
Continue to cook the roux (flour and oil mixture) until it reaches the color of honey; stirring throughout the cooking time.
Add the garlic and Spice Union Blackening Spice Blend to the Dutch oven and cook for about 30 seconds, just to take the sharpness out of the garlic.
Add the clam juice to the Dutch oven, stirring to prevent lumping.
Bring the mixture to a simmer, then add the potatoes to the Dutch oven.
Cover the Dutch oven and simmer for 20-25 minutes or until the potatoes are just fork tender.
Add the crawfish and heavy cream to the Dutch oven, stir once and cover the Dutch oven.
Cook the Creole Mudbug Stew for 4-5 minutes or until the crawfish is just cooked heated through.
Ladle the Creole Mudbug Stew into bowls and garnish with the chopped chives.