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.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.