Introduction: Crawfish Cream Sauce
Moving to Louisiana from the Texas Panhandle can be quite a transition, from chicken fried steak and pinto beans to gumbo and jambalaya. This is one of the first dishes I made upon arrival.
Step 1: Get the Stuff
For this recipe, you will need:
1T of olive oil
1T of Creole seasoning
2T of minced onion (1/2 of an average size onion)
1T of minced garlic
1 lb of crawfish tails
2 cups of heavy whipping cream
1T of hot sauce (I use Tabasco)
1T of Worcestershire sauce
1T of salted butter
1/4 cup of green onions (optional, but highly recommended)
Cook time: 35 min.
Step 2: Cook the Stuff
Begin by heating the 1T of olive oil in a medium-sized saucepan over medium heat. Meanwhile, finely chop the onion and garlic (I just used pre-cut, canned garlic), and throw them in the pot with the oil and sauté for about 30 seconds, stirring to prevent sticking. Add the butter while pouring the (already thawed) crawdad tails into the pot and the 1T of Creole seasoning and sauté about 1-2 more minutes. Add the cream, hot sauce (not shown), and Worcestershire sauce, and stir in. Bring to a boil, then let it simmer and reduce by 1/2.
Step 3: Eat the Stuff!
Serve with rice and French bread and garnish with more seasoning and/or hot sauce, and dig in!