| 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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