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Old 03-28-2005, 02:17 PM   #1
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Cajun Crawfish 'Supreme' Sauce

Had this over some fried catfish yesterday, and it rocked! If you can't find crawdaddy tails, use shrimp instead, and just peel and saute them lightly before you add the vermouth - see below.

1/2 lb. crawfish tails
2 T butter/2T oil
1/2 cup sliced scallions
2 tsp. crushed garlic
1/2 - 1 tsp. crushed red pepper flakes
salt/pepper
1/4 cup vermouth
2 cups heavy cream

Melt butter/oil over medium heat*, add scallions/garlic; saute til translucent, add crushed red pepper flakes; off heat, add vermouth; back on heat to medium high, cook out for a minute; add salt/pepper, and cream; cook on med high for about 10 minutes, til sauce starts to thicken; stir occasionally; watch pan so cream doesn't boil over!! Add crawfish and cook for 1 minute, just to heat through. Serve over cornmeal crusted fried catfish - wow!

*If you're uisng shrimp, add them here; saute for just a minute or so on either side, and then remove and set aside. Add them back at the end where you would add the crawfish.

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Old 03-28-2005, 03:08 PM   #2
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Sounds great!!! I will be trying it.
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Old 03-28-2005, 05:19 PM   #3
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Lemme know what you think! It sure was a hit here yesterday!
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Old 10-03-2006, 11:40 AM   #4
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Quote:
Originally Posted by marmalady
Lemme know what you think! It sure was a hit here yesterday!
what does the vermouth add to the flavor mix?
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Old 10-03-2006, 12:01 PM   #5
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The vermouth adds a little bit of white wine 'tang' to it; if you don't have vermouth, just use a dry white wine. If you're going to leave out all alcohol, I'd add in another liquid, as 1/4 cup liquid missing from the recipe would change the consistency.

Hope you enjoy!
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Old 10-03-2006, 12:38 PM   #6
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Quote:
Originally Posted by marmalady
The vermouth adds a little bit of white wine 'tang' to it; if you don't have vermouth, just use a dry white wine. If you're going to leave out all alcohol, I'd add in another liquid, as 1/4 cup liquid missing from the recipe would change the consistency.

Hope you enjoy!
The vermouth actually adds more than "white wine tang," and that's why Julia Child generally preferred to cook with it than wine... It adds all the herbal flavors that are part of dry vermouth's makeup.

this sauce sounds like it would be great over many kinds of fish, and maybe even pasta! Thakns for sharing!
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Old 10-04-2006, 06:32 AM   #7
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You're absolutely right about those delicate herb flavors in vermouth - however, in this recipe they're totally overpowered by the stronger flavors in the sauce - so IMVVHO, white wine would certainly be a fine substitute.
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