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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