Chef Marc Krampe came up with this recipe after salt-roasting some Gulf shrimp. The chilies in this add a bit of smokiness because as they roast they begin to smoke and infuse into the crawfish. The anchos have a sweeter smoke than the others. The majority of the spice comes from the pasillas and the chipotles. I smoke my own chipotle for four days and the local farmer I get them from always gives me a crazy-hot red jalapeño.
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