Crawfish bourbon orleans

Yield: 4 Servings

Measure 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
\N \N Salt & pepper to taste (be careful on the salt)

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, .

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