1: In a deep skillet, heat the 1/4 cup of oil and all the shells. Sauté on medium heat for about 7 minutes. Cover with water and bring to a boil.
2: Lower heat and simmer while you do everything else.
3: In another pot on medium heat, melt the butter and sauté the onion, peppers, & celery for about 35 minutes. Add in the garlic and sauté for another 3. Remove.
4: Pour in the vegetable oil & flour, combine well and cook on medium low heat for about 20-30 minutes- until you get a medium brown/caramel colored roux.
5: Strain the shells from your stock. Stir in the cooked veggies & crawfish tails to the finished roux. Stir in the stock, while it’s hot, into the pot-about 1 cup at a time.
6: Place back on stove and simmer until thickened, about 5 minutes.
