Description
Crawfish are in high season right now in Louisiana, and nobody does a smoother ragout than the Executive Chef at Ritz-Carlton in New Orleans. Fresh asparagus adds a touch of springtime to this easy dish. Serve with a crusty artisan bread to sop up the sauce, add a green salad and glass of white wine. “Eat Dat!”
Ingredients
Scale
- 2 lbs. crawfish meat
- 2 Shallots
- 2 qt. heavy cream
- 1 cup white wine
- 3 oz. butter
- 4 Sprigs of Thyme
- 32 pieces of asparagus
- salt and pepper to taste
- 2 quarts will serve 8 people
Instructions
- In a sauce pot over medium heat, melt the butter and cook the diced shallots for approximately 5 minutes or until they become translucent.
- Add the crawfish meat, white wine and thyme sprig.
- Let the white wine reduce by ½ and add the heavy cream.
- Let it simmer for 10 minutes in order to lightly thicken the cream then season to taste with salt and black pepper.
- Cook the asparagus spear in salty boiling water for 2 – 3 minutes and drain.
- Remove the thyme sprig before serving.
- NOTE: This recipe can be used as a pasta sauce, served over grits, or prepare a smaller serving for an appetizer.
- The key is to keep tasting as the recipe evolves so you develop the flavor that will fit your taste. Remember you are in control of the process.
- Category: Entree
- Cuisine: New Orleans