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| Crawfish Bourbon Orleans Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
1 cup fish stock (see recipe) or canned f; ish broth reduced to -or-
1 tablespoon shrimp base mixed with: hot water
1 tablespoon minced shallots
1 tablespoon minced garlic
2 tablespoon butter
1 lb crawfish tail meat; cooked and peeled
2 tablespoon white wine
4 tablespoon bourbon whiskey
2 cup heavy cream or half-and-half
1 tablespoon butter
1 salt & pepper to taste (be careful; on the salt)
Cooking Directions:
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 . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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