Crawfish Butter

Submitted by LaSeafood

"These two delicious items, combined into one, make for an amazing Louisiana tasting spread. Served with anything from toasted French bread to Grilled Oysters, this delectable butter will spice up your meal with that much needed Cajun zest."

 

• Ready In: 2hrs
• Ingredients: 11
• Yields: 12 people
• Serves: 10-12

ingredients

• 1 1⁄2 cups unsalted butter
• 1 lb of louisiana crawfish tail
• 5 -6 whole garlic cloves
• 1 shallot, diced
• 3 tablespoons cajun seasoning
• 1⁄3 cup dry white wine
• 3 tablespoons lemon juice
• 1 tablespoon dried basil
• 1⁄3 cup chopped fresh parsley
• 1 tablespoon Worcestershire sauce
• salt & pepper

directions

1. Leave butter at room temperature for about 1 hour before starting recipe.
2. Sauté crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
3. In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
4. Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid.
5. Slice off as needed.
6. Chef: Michael O'Boyle.
7. Credits: ChickenFriedGourmet.com.