Ingredients
- 1 cup Fish Stock OR canned fish broth, reduced to 1 tablespoon OR 1 tablespoon commercial shrimp base with 1 tablespoon hot water
- 1 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
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Submitted 6/13/05.
Source: The Frugal Gourmet Cooks American
Submitted By: Linda Wilson
lwilson@gatecom.com
Crawfish Bourbon Orleans