Crawfish bourbon orleans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fish stock (see recipe) or canned fish broth reduced to or- |
| 1 | tablespoon | Shrimp base mixed with: hot water |
| 1 | tablespoon | Minced shallots |
| 1 | tablespoon | Minced garlic |
| 2 | tablespoons | Butter |
| 1 | pounds | 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 & pepper to taste (be careful on the salt) | ||
Directions
I tasted this dish in a hotel in New Orleans that is now under new management. The chef gave out the recipe and I was very taken by it. You have got to love this one!
Reduce the stock to 1 tablespoon.
In large frying pan, saut‚ 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 with Salt Pork (see recipe).
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .