• Tommy Centola

Crawfish “Chez Bruno” from John Besh

Updated: Jan 4

This dish was inspired by a fabulous meal at Chez Bruno, in Les Arcs, France. At this restaurant, they refer to this dish as ‘the French Crawfish Boil.”

2 tablespoons Olive Oil

1 pound live Louisiana Crawfish, purged in salt water

2 shallots, minced

1 clove Garlic, minced

1/3 cup Heavy Whipping Cream

1/4 cup Armagnac Brandy

1 cup Shellfish Stock

1 sprig Tarragon

1/2 teaspoon Salt

1 pinch Crushed Red Pepper Flakes

2 tablespoons fresh Summer Truffles, minced

Heat olive oil in a large skillet over high heat. Add the crawfish and cook for 3 minutes over high heat, while stirring often. Reduce heat to medium and add the shallots and garlic; cook for 2 minutes. Remove pan from heat and deglaze with the brandy, place back over moderate heat cook for several minutes while the crawfish flame. Then, add the cream, stock, tarragon, salt, red pepper flakes and truffle. Simmer for 5 minutes and serve.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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