Name: Crawfish Bourbon Orleans
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)

Alcohol is sinful when a person becomes addicted. It’s all over the Bible: In 1 Timothy 3:3, “[Elders must] not [be] addicted to wine.” The same is true for deacons (1 Tim. 3:8). The same is true for all believers. Isaiah 5:11 says, “Woe to those who rise early in the morning that they may pursue strong drink, who stay up late in the evening that wine may inflame them!” Titus 2:3 calls “older women...to be reverent in their behavior, not malicious gossips nor enslaved to much wine.” It is undeniable that alcohol is addictive. The consequences suffered as a result of alcoholism are devastating: Divorce, job loss, traffic accidents, breakup of families, destruction of the addict’s health and so on. We are called to be slaves to Christ (Eph. 6:5-6) which promises liberation, not slaves to a substance which always results in unrelenting bondage. 2 Peter 2:19, “for by what a man is overcome, by this he is enslaved.” 1 Cor. 6:12 “All things are lawful for me, but not all things are profitable. All things are lawful for me, but I will not be mastered by anything.” And let’s be clear, this is not a disease problem, this is a sin problem. It is mastery by an idol that one is in submission to. The question is this – is Jesus Christ your Lord or are you mastered by alcohol? Are you addicted? Ask yourself: When stressed out, is alcohol a better solution than Jesus? Do you forget what happens when you drink? Do you feel the need to have alcohol? Has a family or close friend shared concerns about your drinking? Do you make excuses for your drinking? Are you unable to stay within a prescribed limit of drinks? If you answered yes to any of these, you might be facing a problem. I’d encourage you to get some help!

Randy Smith

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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