Arnaud's Crawfish 'Grand Mamou'

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wwltv.com

Posted on May 22, 2013 at 10:51 AM

Updated Friday, May 24 at 8:38 AM

2 servings

Crawfish tails: 6 oz.

Domestic mushroom: 2 each

Shitake mushroom: 2 each

Morel mushroom: 2 each

Asparagus tips: 10 each

Crawfish stock: 4 oz.

Heavy cream: 2 oz.

Truffle oil: ½ tsp.

Chopped parsley: pinch

Brandy: 2 oz.

Shallot: 1 tbsp.

Unsalted butter: 1 tbsp.

Salt and pepper to taste

 

  1. Over medium heat, add butter to a saucepan
  2. Add shallots and sauté for a minute
  3. Add crawfish and sauté for a minute
  4. Add brandy
  5. Add mushrooms and sauté
  6. Add liquids and simmer for three minutes
  7. Add asparagus, salt and pepper, and let simmer
  8. Add truffle oil and serve

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