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Recipe: Beurre Cajun
Similar Categories: Beurre, Cajun
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 onions1/4 cup finely sliced
andouille
1 dash Louisiana Gold Pepper Sauce
8 ounces chipped -- unsalted butter
salt and cayenne pepper to taste
METHOD:
In a saute pan over medium high heat, combine crawfish tails, wine,
lemon juice, garlic, green onions, andouille and Louisiana Gold Pepper
Sauce. Saute 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 sauteed or
charbroiled fish.
1/4 cup crawfish tails with fat
½ cup dry white wine
1 tbsp lemon juice
1 clove diced garlic
1 tbsp sliced green onions1/4 cup finely sliced
andouille
1 dash Louisiana Gold Pepper Sauce
8 ounces chipped -- unsalted butter
salt and cayenne pepper to taste
METHOD:
In a saute pan over medium high heat, combine crawfish tails, wine,
lemon juice, garlic, green onions, andouille and Louisiana Gold Pepper
Sauce. Saute 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 sauteed or
charbroiled fish.
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