Uploaded July 2019 | Updated September 2026, 2 weeks ago

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This will almost take you New Orleans. I use cream, bourbon and fortified white wine to make a sauce with the crawfish and serve over pasta. It will delight you.
Ingredients:
Small jar of clam juice or seafood stock
2 Tablespoons butter
1 shallot (one tablespoon)
3 cloves garlic (one tablespoon)
1 and 1/2 pounds crawfish (you can use less)
2 Tablespoons vermouth or white wine
4 Tablespoons bourbon (1/4 cup)
2 cups whipping cream
1 Tablespoon butter
salt and pepper
parsley if desired

I did not salt this, I would say add 1/2 teaspoon of salt or more
Four servings.

1. Reduce the clam juice to around 2 tablespoons
2. Over medium heat add your 2 tablespoons butter, shallot and garlic, saute for one minute.
3. Add your crawfish, reduced clam juice, salt, vermouth and bourbon, cook for 2 or 3 minutes.
4. Add your heavy cream and simmer for 8 minutes.
5. Taste for salt
6. Add your last pat of butter, turn the heat off and allow to melt.

Serve over your choice of pasta, I like angel hair.
Add your parsley to your plate if desired.

Thank you for watching, I appreciate it!





#michaelshomecooking #crawfish #crawfishneworleans