Pasta dishes are always a good idea!
In a cast-iron frying pan melt butter, add oil and mix in flour leisurely, avoiding lumps. Stir over low heat for fifteen to eighteen min to form a dark caramel colored homogeneous base (roux).
Add celery and pepperoni pieces and garlic and cook for five to seven min until soft. Add kitchen herbs and spices, then slowly pour in chicken broth and whisk to incorporate into roux.
Add the crayfish liquid and Noilly Prat and simmer the sauce for about an hour at low temperature.
Now add the shrimp and fold in the cream. Season to taste with salt and pepper and make another five minutes. Garnish with spring onions and serve on wide noodles or steamed long grain rice.
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