Yield: 1 quart
Ingredients:
3 Tbsp unsalted butter
1/4 cup shallots, minced
1/2 cup onion, chopped fine
2 tsp minced garlic
3 Tbsp all-purpose flour
2 Tbsp tomato paste
2 cups heavy cream
1/4 cup white wine
1/4 cup sherry
1 Tbsp lemon juice, freshly squeezed
1/2 teaspoon salt
1 tsp Creole seasoning
1/4 tsp black pepper
1 pound boiled crawfish tails, rough chopped
1/4 cup green onions, chopped
1 Tbsp parsley, chopped
Procedure:
In a large sauté pan, melt butter over medium-high heat. Add shallots, onion and garlic and cook, stirring often, until soft, about three minutes. Add flour and cook for 2 minutes, stirring constantly. Add tomato paste and cook one more minute. Add the wine and sherry and cook 3-4 minutes. Whisk in the cream, lemon juice, salt, and Creole seasoning and cook for 6-7 more minutes. Stir often to prevent sticking. Add crawfish tails and cook until warmed through, 2 to 3 minutes.
Sprinkle with the green onions and parsley just before serving.
Serve with French bread croutons for dipping.
Restaurant: Crescent City Grill, Purple Parrot Cafe, Mahogany Bar
Recipe Type: Authentic
Submitted By: Chef Robert St John
Recipe Author: Chef Robert St John
Recipe Source: http://robertstjohn.com/2013/02/01/crawfish-cardinal/