Kat's Crawfish Bourbon Orleans
1 cup Fish stock (see recipe) or canned fish broth reduced to
1 tbs --or- 1 tbs Shrimp base mixed with: 1 tbs -hot water
1 tbs Minced shallots
1 tbs Minced garlic
2 tbs Butter
1 lb Crawfish tail meat, cooked and peeled
2 tbs White wine
4 tbs Bourbon whiskey
2 cup Heavy cream or Half-and-Half
1 tbs Butter
Salt & pepper to taste (be careful on the salt)
Method :
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, saute 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
1836
Boer farmers start "Great Trek"-Natal, Transvaal, and Orange Free
State founded in South Africa. Mexican army besieges Texans in Alamo. Entire
garrison, including Davy Crockett and Jim Bowie, wiped out. Texans gain
independence from Mexico after winning Battle of San Jacinto. Dickens's Pickwick
Papers.