re: WWL Recipes by Frank Davis and Buster Ambrosia

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Crawfish Cardinale



We got bored with etouffee, please this one!

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There's a wonderful recipe from Plantation Cookbook for this in the stickied TD Recipe book. I've made it many times. Made it a few weeks ago and served it in puff pastry shells, one of my favorite ways to have it.

Here is the one GG mentioned:

Crawfish Cardinale

3 green onions, chopped
6 Tbs butter
2 Tbs flour
1 cup cream
1/4 cup ketchup
3/4 tsp salt
1/4 tsp white pepper
1/2 tsp Tabasco
2 tsp fresh lemon juice
1 oz brandy
1 lb crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)

In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.

Source: Gris Gris