1. In 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 additional 10 minutes. Remove from heat and add parsley. Remove and discard bay leaves. Let cool slightly. May be stored in refrigerator for up to 3 days.
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 467 (80%)|
|Amt Per Serving||% DV|
|Total Fat 51.8g||69 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 24g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 128mg||39 %|
|Sodium 962.8mg||33 %|
|Potassium 498.2mg||13 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 17.2g|
|Protein 13.7g||20 %|
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Calories per serving: 586
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