INGREDIENTS:
- 1/4 cup crawfish tails with fat
- ½ cup dry white wine
- 1 tbsp lemon juice
- 1 clove diced garlic
- 1 tbsp sliced green onions
- 1/4 cup finely sliced andouille
- dash of Louisiana Gold Pepper Sauce
- 8 ounces chipped, unsalted butter
- salt and cayenne pepper to taste
METHOD:
In a sauté pan over medium high heat, combine crawfish tails, wine, lemon juice, garlic, green onions, andouille and Louisiana Gold Pepper Sauce. Sauté approximately three to five minutes or until all liquids in pan are reduced by one half volume. Add chipped butter, a few pieces at a time, swirling pan, constantly. Do not stir with a metal spoon or wire whisk as hot spots will develop in the pan and butter will separate. Continue to add butter, a few pieces at a time, swirling pan, until all is incorporated. Remove from heat and season to taste using salt and cayenne pepper. This sauce is excellent when served over pan sautéed or charbroiled fish. |
