Feb 122011

Last night, I cooked blackened Cod with a chipolte cream sauce. While it was great, I could not help from wondering how much better it would have been topped with a crawfish sauce. This sauce is one of the easiest sauces to make. It is also a very versatile sauce. It goes great with fried catfish, veal, ribeye steak, etc. I can’t wait for crawfish to be available here in Arkansas. I have been told it will be in a few weeks.

Cream of Crawfish Sauce
½ Cup Crawfish Tails, slightly chopped
2 Tablespoons Creole Seasoning
2/3 Cup Minced Onions
1 Teaspoon Worcestershire Sauce
2 Cups Heavy Cream
2 Tablespoons Butter, cut in to pieces
Coat crawfish with creole seasoning. Combine crawfish, onions and Worcestershire sauce in a sauté pan. Saute for 2 minutes. Add heavy cream and reduce for 10 minutes. Add butter and stir until butter is melted and incorporated.