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Mary's Crawfish le creme

Submitted by: Mary on 08/16/2003
2106 views
2.85 avg rating
219 votes
 
 
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Ingredients

CREAM SAUCE:

3 C Heavy cream
2 C Fish stock
1/4 C Brandy
1 C Fresh Parmesan cheese, grated
1 t Xantham gum
1/2 C water

CRAWFISH:

2 T Butter
1/2 Small onion, chopped finely
1/4 Green bell pepper, chopped finely
1/2 Stalk celery, chopped finely
3 Cloves garlic, minced
1/4 C Flat leaft parsley, finely chopped
1/4 C Green onion, thinly sliced
2 t Fresh thyme leaves
1/2 t Cayenne pepper (to taste)
Salt and fresh ground black pepper to taste
2 lbs Crawfish tails

Directions

Heat the cream with the stock, then add the cheese and brandy and bring to simmer.



Dissolve the xantham gum completely in 1/2 C water.



Add the xantham gum/water mixture a little at a time until desired consistency has been reached. Whisk well after each addition of the xantham mixture.



Heat butter in a skillet then add onions, garlic, bell pepper, and celery.



Saute about 5 minutes until soft and translucent.



Add the crawfish, salt, thyme, red, and black peppers.



Cook uncovered about 5 minutes.



Mix in the cream sauce.



Divide mixture into four dishes, top with more parmesan cheese.



Place under broiler for a minute or so until the top gets slightly browned and bubbly, serve immediately.

Servings

4

Calories

7

Time to prepare

30 minutes

Difficulty

Average
 

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