Side Pannel
Crawfish Bourbon Orleans
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)
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”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).
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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