RECIPE
Crawfish Cardinal
• 1/4 cup parsley, chopped
• 1/2 cup green onion, chopped
• 1/2 cup white onion, chopped
• 3 cloves garlic, chopped
• 1 ounce melted butter
• Pinch thyme
• Pinch basil
• 2 Tablespoons tomato paste
• 1 pound crawfish tails, steamed
• 16 ounces half-and-half
• 2-3 ounces blonde roux (equal parts butter and flour)
• 3-4 ounces white wine
• Salt and pepper to taste
Sauté first four ingredients in melted butter until limp, but not brown.
Add thyme, basil and paste.
Then add crawfish.
Cook until very hot.
Add white wine and reduce until alcohol is gone.
Add roux and cream.
Simmer until the mixture lightly thickens, but isn’t too thick.
Add salt and pepper to taste.
Serves 4
Antoine’s | 713 Saint Louis St.
581-4422 | Antoines.com
