Crawfish Bourbon Orleans



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Crawfish Bourbon Orleans

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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).

Ingredients:

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)

Serves:

4 Servings 		 
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