Slowly stir in the stock. Cook until soft and translucent. Stir in garlic bay leaves cayenne pepper cajun seasoning salt and pepper. Reduce the heat to medium low. 2 cup heavy cream.
1 cup crab stock or fish stock. Add the bay leaves and bring to a boil. Add onion green bell pepper celery red pepper and garlic and cook for 1 minute. 16 crab claws optional for garnish. Then gradually whisk in the flour.
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3 tablespoons blond roux. Pour in chicken broth and bring to a boil. Slowly add the stock to the roux then reduce heat and let simmer for 30 minutes. Heat the butter over a low to medium heat in a 4 quart saucepot. Add the milk cream and the crab boil if using.
Add heavy cream green onion and parsley. Simmer uncovered for 30 minutes. Add heavy cream green onion and parsley. 3 tablespoons blond roux. Strain the stock through a fine mesh strainer.
Simmer uncovered for 30 minutes. 1 cup crab stock or fish stock. Cook 5 to 7 minutes whisking constantly until a golden roux forms. Slowly stir in the stock.
