Instructions: Bring 2 quarts water to a boil. Add the bay leaf and half the vegetables, return to boil. Add the crayfish and cook for 7-8 minutes. Cool and reserve 1/2 cup of the cooking liquid. Shell and devein the crayfish, reserving the fat and shells. Chop the meat finely, combine it with the fat and set aside.

Chop the crayfish heads and shells with a knife or food processor.

Heat the butter and cayenne in a large saucepan. Saute the remaining vegetables gently until soft. Add the shells and debris, thyme and reserved liquid. Simmer 15-20 minutes. Strain the liquid into a smaller saucepan. Add the milk and cream, bring to a simmer and add the crayfish meat and fat. Remove from heat, season with salt and pepper, and ladle into individual serving bowls. Garnish with chopped chives.

Serves 4

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