• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crawfish Bourbon Orleans

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 c Fish stock (see recipe) or
  • -canned fish broth reduced
  • -to
  • 1 tb --or-
  • 1 tb Shrimp base mixed with:
  • 1 tb -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)


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”š 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).

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