CRAWFISH CREAM SAUCE
This crawfish cream sauce is a wonderful topping to many dishes that grace your dinner table.
Provided by Christy Irene
Categories Side Dishes
Time 15m
Number Of Ingredients 8
Steps:
- Heat pan to medium heat and melt butter
- Add garlic, onion, and bell peppers. Saute until onions are translucent. This should be about 4-5 minutes.
- Pour the half and half in to the pan. Stir and allow to cook until the cream mixture thickens.
- Once the half and half thickens, add the lemon juice, crawfish tails, and stir until everything is combined.
- Cook for an additional 2 minutes and then remove from heat.
- Serve and enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 116 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRAWFISH JUBILEE SAUCE - CAJUN STEAK DIANE SAUCE
Perfect sauce to put on steaks like Steak Diane, baked fish, flounder, fried fish or crab cakes and stuffed crab.
Provided by Jane Hebert
Categories Side Dishes
Yield 2
Number Of Ingredients 11
Steps:
- Melt half of the butter in a heavy sauté pan over medium-high heat.
- Add onions, celery, bell pepper and garlic. Cook until vegetables are wilted 3 to 5 minutes.
- Stir in wine, and then add crawfish, green onion and mushrooms. Cook about 5 minutes or until crawfish are hot and wine is slightly reduced.
- Stir in cream and hot pepper sauce and cook 6 to 8 minutes or until cream is reduced and thickened. Remove from heat.
- Cut remaining 1/4 cup butter into pieces and add a few pieces at a time stirring constantly.
- Adjust seasoning as desired and serve.
FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 25
Steps:
- For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
- For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
- Serve the catfish with the crawfish au gratin sauce.
CRAWFISH CREAM SAUCE
Make and share this Crawfish Cream Sauce recipe from Food.com.
Provided by spyranch
Categories Sauces
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 mintues. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 mintues. Add butter, salt, pepper to taste. Fold in green onions and serve over already cooked fillets.
Nutrition Facts : Calories 186.6, Fat 17.1, SaturatedFat 10, Cholesterol 97.3, Sodium 84.2, Carbohydrate 2.1, Fiber 0.1, Sugar 0.3, Protein 6.6
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