Recipe for Crawfish Bourbon Orleans 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 cup Fish stock (see recipe) or canned fish broth reduced to
1 tbl --or-
1 tbl Shrimp base mixed with:
1 tbl -hot water
1 tbl Minced shallots
1 tbl Minced garlic
2 tbl Butter
1 lb Crawfish tail meat, cooked and peeled
2 tbl White wine
4 tbl Bourbon whiskey
2 cup Heavy cream or Half-and-Half
1 tbl Butter
Instructions:
Instructions: I tasted this dish in a hotel in New Orleans that is now under new management. The chef gave out the recipe and I was very taken by it. You have got to love this one!

Reduce the stock to 1 tablespoon.

In large frying pan, saute the shallots and garlic in 2 tablespoons of butter until clear. Add the crawfish, reduced stock, wine, bourbon, and salt and pepper. Flame, or light with a match, being very careful that there are no children around . . . or nice guests for that matter. Add the cream and reduce the sauce for 3 to 4 minutes. Finish the sauce by swirling in the final tablespoon of butter.

We are talking rich here!

Serve over cooked pasta or rice, along with a green salad and Peas with Salt Pork (see recipe).

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