Yield: 4 Servings
|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|
|1 pounds||Crawfish tail meat; cooked and peeled|
|2 tablespoons||White wine|
|4 tablespoons||Bourbon whiskey|
|2 cups||Heavy cream or Half-and-Half|
|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, .