• Tommy Centola

Roasted Garlic Crawfish Sauce

Updated: Jan 4

Here is an excellent way to use leftover crawfish tails. This sauce is great as a topping for crabcakes and fish. If you reduce the sauce a little more, it makes a great pasta sauce. It is an adaption of the Cream of Crawfish sauce. The roasted garlic lends a nutty flavor to the sauce.

¾ cup Crawfish Tails, slightly chopped

2 tablespoons Creole Seasoning Blend

½ cup Minced Onions

1 tablespoon Worcestershire Sauce

2 cups Heavy Cream

3 tablespoons Roasted Garlic

2 tablespoons Butter, cut in to pieces

Coat crawfish wth Creole seasoning. Combine crawfish, onions

and Worcestershire sauce in a saute pan. Saute for 2 minutes. Add

heavy cream and roasted garlic. Reduce for 10 minutes. Remove from

fire. Add butter and stir until the butter is melted and incorporated.

Roasted Garlic

1 head of Garlic

1½ tablespoons Olive Oil

Preheat oven to 325 degrees. Cut about ½ inch of the top of the

garlic head. Cut the roots so that the garlic will sit flat. Remove most

of the skin from the garlic, but leave enough so that the cloves stay

together. Place the garlic in a small baking pan, drizzle the olive oil

over the top of the garlic and cover with foil. Bake for 1 hour. Allow

the garlic to cool before you handle it.

Enjoy!!!

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