Description
A rich and creamy crawfish sauce infused with garlic, shallots, and Creole seasoning, perfect for topping cooked filets.
Ingredients
- 1 tablespoon Olive oil
- 2 teaspoons Creole seasoning
- 2 tablespoons Shallots (minced)
- 1 tablespoon Garlic (minced)
- 1 lb Crawfish tails
- 2 cups Whipping heavy cream
- 1 tablespoon Hot sauce
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 tablespoon Unsalted butter
- 1/4 cup Green onion (chopped)
Instructions
- Begin by heating the olive oil in a pan over medium heat. Sauté the minced shallots and garlic for about 30 seconds, allowing their aromas to fill the air.
- Next, add the crawfish tails and sprinkle in the Creole seasoning, sautéing for an additional 1 to 2 minutes.
- Incorporate the heavy cream, hot sauce, and Worcestershire sauce into the pan, bringing the mixture to a rolling boil before reducing it to a simmer.
- Let it simmer until thickened for about 5 minutes.
- Finish by adding the unsalted butter and seasoning with salt and pepper.
- Gently fold in the chopped green onions before serving over cooked filets.
Notes
For a thicker sauce, let it reduce longer. If too thin, continue cooking or add a cornstarch slurry to thicken.