 |
Crawfish Bourbon Orleans Recipe | |
Cajun Seafood | |
|
Ingredients:
1 cup Fish Stock OR canned fish broth, reduced to 1 tablespoon OR 1 tablespoon commercial shrimp base with 1 tablespoon hot water1 tablespoon minced shallots 1 tablespoon minced garlic 2 tablespoons butter 1 lb. crawfish tail meat, cooked and peeled 2 tablespoons white wine 4 tablespoons bourbon whiskey 2 cups heavy cream or half-and-half 1 tablespoon butter Salt and pepper to taste(careful on the salt
Directions:
Reduce the stock.In a large frying pan, saute the shallots and garlic in 2 tablespoons of butter until clear. Add the crawfish, reduced stock, wine, bourbon, and salt and pepper. Flame, or light with a match, being very careful that there are no children around...or nice guests for that matter. Add the cream and reduce the sauce for 3 to 4 minutes. Finish the sauce by swirling in the final tablespoon of butter. We are talking rich here! Serve over cooked pasta or rice, along with a green salad and Peas and Salt Pork | |