Crawfish Asparagus Ragout from Ritz-Carlton NOLA
Author: 
Recipe Type: Entree
Cuisine: New Orleans
Serves: 8
 
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
  • 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
  1. In a sauce pot over medium heat, melt the butter and cook the diced shallots for approximately 5 minutes or until they become translucent.
  2. Add the crawfish meat, white wine and thyme sprig.
  3. Let the white wine reduce by ½ and add the heavy cream.
  4. Let it simmer for 10 minutes in order to lightly thicken the cream then season to taste with salt and black pepper.
  5. Cook the asparagus spear in salty boiling water for 2 – 3 minutes and drain.
  6. Remove the thyme sprig before serving.
  7. NOTE: This recipe can be used as a pasta sauce, served over grits, or prepare a smaller serving for an appetizer.
  8. 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.
Recipe by Honest Cooking at https://honestcooking.com/crawfish-ragout-chef-thierry-connault-ritz-carlton-nola/