Ingredients:
2 tablespoons oil
6 tablespoons garlic
1 pound crawfish
2 tablespoons Cajun seasoning
1/2 cup dry white wine
1/2 cup hot sauce
6 tablespoons unsalted butter (cut in small pieces)
1/4 cup chopped parsley
1/4 cup chopped green onions (scallions)
4 pieces toasted French Italian bread
Procedure:
» Heat oil in large pan over high heat.
» Add garlic and saute until it begins to brown.
» Add crawfish and toss to coat with oil and garlic season with Cajun seasoning and saute 2 minutes add wine and allow to reduce.
» Stir in hot sauce.
» Add butter and shake pan until butter is melted.
» Toss in parsley and green onions, and spoon over toasts.
2 tablespoons oil
6 tablespoons garlic
1 pound crawfish
2 tablespoons Cajun seasoning
1/2 cup dry white wine
1/2 cup hot sauce
6 tablespoons unsalted butter (cut in small pieces)
1/4 cup chopped parsley
1/4 cup chopped green onions (scallions)
4 pieces toasted French Italian bread
Procedure:
» Heat oil in large pan over high heat.
» Add garlic and saute until it begins to brown.
» Add crawfish and toss to coat with oil and garlic season with Cajun seasoning and saute 2 minutes add wine and allow to reduce.
» Stir in hot sauce.
» Add butter and shake pan until butter is melted.
» Toss in parsley and green onions, and spoon over toasts.
Recipe Type: Authentic
Recipe Author: Chef Andrew Araneo
Restaurant: Drew's Bayshore Bistro, 28 E Front St, Keyport, NJ, USA
Source: http://www.brookdalecc.edu/PDFFiles/News%20Clippings%20NEW/Spring%20Term%202013/APP_2_6_DrewsBayshorereopen0001.pdf