Recipe - Crawfish Bourbon Orleans

1 cup Fish stock (see recipe) or
canned fish broth reduced
to
1 tablespoon or
1 tablespoon Shrimp base mixed with:
1 tablespoon hot water
1 tablespoon Minced shallots
1 tablespoon Minced garlic
2 tablespoon Butter
1 pound Crawfish tail meat; cooked
and peeled
2 tablespoon White wine
4 tablespoon Bourbon whiskey
2 cup Heavy cream or HalfandHalf
1 tablespoon 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‚ 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.