Updated: Jan 4
I had a great time boiling crawfish with our friends J and Caro Ferguson. Friday night, I will be cooking most of the remaining tails for the four of us. With my wife being out of town, I will use some of the crawfish for this recipe. I will post pictures tomorrow.
2 tablespoons extra virgin Olive Oil 3 Shallots, minced 3 cloves Garlic, minced leaves from 3 stems Thyme, minced leaves from 3 stems Rosemary, minced 1 cup Dry White Wine 2 cups Heavy Cream Salt and freshly ground Black Pepper, to taste 8 ounces Louisiana Crawfish tails 1 package of your favorite Gnocchi, cooked according to package direction
Heat the oil in a large saucepan set over medium-high heat. Add the shallots, garlic, thyme, and rosemary and cook until shallots are translucent, about 6 minutes. Add the white wine and increase the heat to high.
Cook until liquid is reduced by half, about 5 minutes. Add the cream, reduce the heat to low, and cook until cream is reduced, about 10 minutes.
Add the crawfish tails and cook until heated through, about 4 minutes. Season with salt and pepper. Toss with gnocchi and serve.