I need a good crawfish tail sauce to go on some steaks?

[Mike D]

Thorson nailed it!

Man, just that recipe is making me hungry!

Hmmmm, may have to send the kids to friend's houses on Saturday night and cook for the wife.

Ohhhhhh Bootlegger!

[DaveS903]

Here is a good one. Just substitute crawfish tails for the shrimp and crab:

Shrimp, crab, and white wine reduction sauce for seafood or meat

1 tsp minced garlic
1 tbs finely chopped shallots
1 tbs finely chopped onion
¼ cup bay/baby or chopped shrimp
¼ cup crab
1 tbs butter
1-2 strips of cooked bacon, crumbled
¼ cup dry white wine
½ cup cream
Salt/pepper to taste

Gently sauté the garlic, shallots, and onion in the butter until slightly translucent. Add wine, crab, shrimp, and cream. Stir while reducing by about 50% or desired thickness. Whisk in lemon juice to taste.

Additional spices/flavors may be added depending on individual taste: Worcestershire sauce, pinch of cayenne pepper, dashes of hot pepper sauce, pureed roasted red bell pepper, chopped cilantro, etc.

[mesquitecountry]

Travis, I assume you're talking about the Crawfish Cream Pasta Dish......only without the pasta? I think I may have just changed plans for Thursday night, gracias.

Dale, thats affirmative!



I dont usually go with cream on beef. But no food police are going to hold me down! muhahahaha!

[Bily Lovec]

.... Like stated before I'm cooking this for my wife. It's something she likes. ...

What Mama wants, Mama gets, you're a smart man

whatcha got planned for dessert ?


ps (1 "L")

[JTS]

I've eaten at Gumbo's there in Round Rock and they have good sauces , but I could'nt remember the names of them. Heath had one, but the others seem to have slipped my mind! kfd82, I guess it would be a crawfish based sauce, to go on the steak when served.

There's also a court bouillon ... its got a creole sauce in it

here's a recipe on redfish... possibly.

REDFISH COURT BOUILLON
(pronounced – coo be yon)

Start with CREOLE SAUCE
Creole Sauce (note: don’t skimp on this, for it is the essence of the recipe)
¼ cup flour
¼ cup bacon grease
2 cups chopped onions
½ cup chopped green onions
2 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped celery and some leaves
1 teaspoon thyme
2 bay leaves
3 teaspoons salt
½ teaspoon pepper
6 ounces tomato paste
1 16-ounce can tomatoes and liquid
8 ounces tomato sauce
1 teaspoon Tabasco
½ cup chopped parsley
1 tablespoon lemon juice

In a large skillet or Dutch oven, make a dark brown roux of flour and bacon grease. Add onions, green onions, green pepper, garlic, celery and leaves, thyme, bay leaves, salt, and pepper; saute’, uncovered, over medium flame until onions are transparent and soft, about 30 minutes. Add tomato paste; saute’ 3 additional minutes. Add diced tomatoes with liquid and tomato sauce; simmer very slowly, partially covered, for 1 hour, stirring occasionally. Add Tabasco, parsley, and lemon juice; stir, cover, and remove from heat. Best to let set several hours or overnight. Makes about 4 cups. Remove bay leaf before serving. Freezes well.

NOTE: at this point, I modify the recipe…original calls for baking whole fish (w/head & tail, makes pretty presentation, just not as practical as serving "ettouffe" style).

4 dozen oysters, drained
6-pound redfish or red snapper, filleted, cut into large cubes
40 medium shrimp, raw and peeled
1 stick butter
Creole sauce (see recipe above)
2 teaspoons grated lemon rind
6 cups cooked rice

Drain oysters in a colander and run cold water over them for 1 minute. Saute’ cubed fish in butter, until firm (2 minutes each side). Remove with slotted spoon and add to Creole sauce. Add shrimp and oysters, and cook until shrimp turns pink. Add lemon rind.

Prepare a bed of rice and serve court bouillon over rice.

[KNK]

Ok I'm hungry!! Junior make sure you have plenty of leftovers!! I'll be over Sunday.

[junior]

Red I doubt there will be much left over!

[Thorson]

Thorson nailed it!

Man, just that recipe is making me hungry!

Here is what I do with it

1. Get some tilapia, or other white fish. I routinely use sand/white bass fillets.
2. lightly dust them with the creole seasoning.
3. Heat up a cast iron skillet to med-high/high and melt some real butter in the pan.
4. Blacken the fillets. Cook for about 90 seconds on each side.
5. Drop a nice big spoonful of the creole sauce on top of the fillets.
6. Enjoy!

I usually lay this on a bed of wild rice, and have a side of steamed broccoli/cauliflower, but YMMV.

Mmmmmmmm!

[mesquitecountry]

JTS,

That is an awesome looking recipe. I will be trying that one!

[Todd P]

Your fingers are typing but I cant read whats there bubba........

I have plans of my own, LOL

BL

[huntresss]

Men that can cook? I must admit, I am impressed. Sorry I couldn't offer a recipe Junior, but it looks like you've got it covered. Hope it all turns out good for ya!

-Cheryl

[Clint]

Great Thread. I believe I may have to pull some redfish on the halfshell out and try Thorson's recipe.

By the way Junior, I have put my hands on your wok. Maybe we can get Danny to stop by and bring it to Cove for you.

[Mike D]

Here is what I do with it

1. Get some tilapia, or other white fish. I routinely use sand/white bass fillets.
2. lightly dust them with the creole seasoning.
3. Heat up a cast iron skillet to med-high/high and melt some real butter in the pan.
4. Blacken the fillets. Cook for about 90 seconds on each side.
5. Drop a nice big spoonful of the creole sauce on top of the fillets.
6. Enjoy!

I usually lay this on a bed of wild rice, and have a side of steamed broccoli/cauliflower, but YMMV.

Mmmmmmmm!

Great minds must think alike. I picked up some Mahi Mahi fillets to go with it.

Your fingers are typing but I cant read whats there bubba........

I have plans of my own, LOL

BL

LMAO! Got it covered.