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CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy	New Orleans	Seafood	4	Servings

INGREDIENTS

1	c	Fish stock (see recipe) or canned fish broth reduced to or-
1	tb	Shrimp base mixed with: hot water
1	tb	Minced shallots
1	tb	Minced garlic
2	tb	Butter
1	lb	Crawfish tail meat; cooked and peeled
2	tb	White wine
4	tb	Bourbon whiskey
2	c	Heavy cream or Half-and-Half
1	tb	Butter
		Salt & pepper to taste (be careful on the salt)

INSTRUCTIONS

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, http://www.erols.com/hosey.

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