• Tommy Centola

Crawfish Cardinale

Updated: Jan 3

This dish was first introduced at Antoine’s several decades ago. It is a wonderful and flavorful way of using leftover crawfish tails.

5 tablespoons salted Butter

1/3 cup Onion, finely chopped

2 tablespoons Flour

1/4 cup Heavy Cream

3/4 cup Milk

1 cup Crawfish tails

3/4 teaspoon Salt

1/4 teaspoon White Pepper

1/4 teaspoon Cayenne

1/8 teaspoon Mace

1/8 teaspoon Allspice

1/8 teaspoon Cloves

1 whole Bay Leaf, crushed

3 tablespoons Cognac

1 tablespoon dry White Wine

1 tablespoon fresh Parsley, finely minced

1/4 teaspoon Garlic, finely minced

In a small, heavy skillet or sauté pan, melt 2 tablespoons of the butter over low heat. Add the onion and sauté until soft and glazed but not brown. In a large heavy skillet or sauté pan, melt the remaining 3 tablespoons butter, add the flour, and cook over low heat, stirring constantly, until a light yellow roux is formed. Turn off the heat, add the contents of the small skillet to the roux, and slowly blend in the cream and milk. Turn the heat very low and cook until the mixture thickens, stirring constantly, then add the crawfish tails and mix well, Stir in the salt, pepper, cayenne, mace, allspice, cloves, and bay leaf. Add they Cognac and white wine and simmer over very low heat, stirring constantly, for about 4 minutes. Sprinkle in the minced parsley and garlic and simmer for 10 to 12 minutes more to allow the seasonings to expand. The mixture should br stirred quite frequently with a wooden spoon to prevent scorching or sticking.

Serve in heated individual ramekins or gratin dishes.

Enjoy!!!

Now Available in IBooks You Can’t Keep New Orleans Out Of The Cook.

​© 2023 by AMBROSIA. Proudly created with Wix.com