| | THE ROUX |
| 5 | tb | Lard or bacon drippings |
| 1 | c | Flour |
| | THE BISQUE BASE |
| 2 | tb | Salt butter |
| 1 | c | Chopped onion |
| 1/4 | c | Chopped shallots (scallions); white part only |
| 3 | tb | Thinly sliced green shallot (scallion) tops |
| 2 1/2 | tb | Chopped celery tops |
| 2 | tb | Finely minced parsley |
| 1 | tb | Finely minced garlic |
| 1/2 | c | Chopped crawfish tails (about 24 tails) |
| 1/4 | c | Crawfish fat |
| 1 1/2 | c | Whole crawfish tails (about 30 tails) |
| | THE LIQUID AND SEASONING |
| 1 1/2 | | -(up to) |
| 2 | qt | Cold water (depending on how moist the tails are) |
| 1 | tb | Salt |
| 1/4 | ts | Freshly ground pepper |
| 1/2 | | -(up to) |
| 5/8 | ts | Cayenne |
| 2 | | Whole bay leaves; broken in half |
| 1 | ts | Dried thyme |
| 4 | | Whole cloves |
| 12 | | Whole allspice |
| 1/2 | ts | Mace |
| 1 | lb | Crawfish tails |
