50+ Friends Club Cookbook -- SAUCES -- Crawfish Sauce

Return to
Cookbook Index | Chapter Index

Crawfish Sauce

From the Kitchen of: Pepper
Source: Found this in a cookbook from my grandmother

		Heads & peelings from boiled crawfish, or shrimp (4 quarts)
2	cups each	chopped celery, onions, and bell pepper
2	cups	carrots, chopped
1	cup	fresh parsley
1/4	cup	Peanut oil
1/2	cup	bourbon
6	cups	inexpensive wine (I use Chablis)
1	cup	heavy whipping cream
1/3	cup	0live oil (I use extra virgin)
1 or 2	tablespoons	minced garlic
1/4	cup	wine (I use Chablis)
2	tablespoons	fresh lemon juice
1	tablespoon	butter
1/4	cup	chopped green onion
1/2	teaspoon	black pepper

Put peanut oil, crawfish/shrimp heads & chopped celery, onions, carrots and parsley in heavy roasting pot. Cook covered on top of stove over medium heat stirring often until it starts to stick to bottom of pot (about 20-25 minutes), do not burn.
Pour bourbon in bottom of pot and scrape with spoon. Add six cups wine and simmer until about three cups liquid remain (about 20 minutes).
Strain entire mixture through fine strainer. Should yield about 3 cups.
Put in 3 quart saucepan over medium heat, uncovered and reduce sauce to one and a half cups (about 15 minutes).
Add heavy cream and minced garlic, cook at slow rolling boil until sauce thickens (about 15 minutes). Add green onions and butter.
Pour sauce over shrimp (about 2 lbs), which have been sauteed in butter.