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Crawfish Rixie

1 pound Crawfish tail meat with fat

4 tablespoon Butter

3/4 cup Shrimp or fish stock

3/4 cup Heavy cream

Salt Pepper Tabasco Toast points

In a heavy skillet, melt butter. Add tails and cook 5 minutes. Remove tails with slotted spoon. Add stock. Reduce by 1/2. Add cream. Reduce by 1/2. Season. Add crawfish tails to reheat. Serve with toast points.





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