2 sticks butter
½ cup chopped sweet peppers
½ cup chopped scallions
1 clove garlic, minced
1 pound crawfish tails
1 teaspoon Creole seasoning
1 teaspoon Tabasco or other hot sauce
½ cup seafood stock
½ cup cream or more
4 homemade biscuits, buttered and kept warm
Chopped fresh parsley for garnish
In a large, deep skillet over high heat, place 1 stick butter, sweet peppers, scallions, and garlic and sauté for 1 minute then turn heat off. Add crawfish tails, Creole seasoning, and hot sauce. Turn heat on high and sauté about 3 minutes, stirring occasionally. Add remaining stick of butter, breaking it into chunks in pan. Slowly add stock and cream while moving pan back and forth on burner, tossing ingredients in the sauce for about 5 to 8 minutes. Shaking pan rather than stirring will make a smooth sauce where stirring can cause butter to separate. When ready to serve, place a hot biscuit in center of each plate and encircle with crawfish sauce. Sprinkle each plate with fresh parsley and serve hot.
Yield: 4 servings