Heat crawfish stock in a pot until hot and hold, meanwhile make the roux
Heat 1 stick of butter in a pot on medium heat. When the butter bubbles whisk in the flour to make a blond roux – about 3-4 minutes and set aside
Melt the remaing stick of butter in a large pot, add 1/2 cup of chopped crawfish tails and sprinkle with the old bay seasoning.
Stir over low heat until the butter melts, then add the leeks and carrots
Raise the heat to medium low, stir and cook until the veggies soften and turn color – about 4-5 minutes
Add the cognac, stir and cook until the alcohol evaporates – about 1 minute
Stir in the tomato sauce and cook 2 minutes more
Raise heat to medium, add the hot crawfish stock and whisk in the roux
When it begins to boil, immediately reduce to a low simmer and season with the salt, cayenne and ground white pepper
Low simmer for 20-25 minutes, then transfer to a blender and blend on high speed for a few seconds, pause ans scrape down the sides, then blend on high speed again until it’s thoroughly pureed and silky smooth
Return to the pot, whisk in the cream, taste and adjust seasoning with salt and pepper if necessary to taste
Add the remaining whole crawfish tails and warm on low until they are hot, stirring occasionally – about 10 minutes
Ladle into a bowl and garnish with a sprig of dill weed
Notes
This recipe can be made a day in advance, stopping before adding the whole crawfish tail meat. Tightly cover and refrigerate, then warm slowly with the crawfish tails before serving. Thin with additional stock or water if necessary