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!!!
