"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Crawfish Sauce Recipe

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This recipe for Crawfish Sauce, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Harriet Duhe' Melancon
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
Grated Parmesan

Directions:
Directions:
In a large saute pan or skillet, melt the butter with the olive oil over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream, lemon juice, and cook, stirring occasionally, until slightly reduced. Add the crawfish tails, rosemary and thyme and cook, stirring, to warm through. Add the green onions and parsley and cook for 1 minute.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 mins.
Personal Notes:
Personal Notes:
I make this sauce and serve it over pan fried chicken tenders. I roll the tenders in seasoned flour and cook them in olive oil, about 4 mins. per side, and then serve with this sauce on top. Sprinkle with the cheese and it's a wonder dish. This sauce is excellent over seared tuna steaks or simply over angle hair pasta. It has many different uses! We love it!

 

 

 

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