Louisiana Crawfish Cream Sauce
1. Add (1) Cup Whip Cream low-medium heat then Stir
2. Add (1) Tablespoon Tomato Paste then Stir Low Boil, then Lower heat.
3. Add (2) Tads Salt/Pepper or Creole Seasoning. Stir
4. Add (2) Tads Worcestershire Sauce Stir
5. Add Cooked Crawfish Tails Varies 1-2 Cups Stir
The entire process takes between 15-30 minutes.
You can also add Garlic, Onions, Bellpeppers that have been sauteed, cooked down in olive oil or your preference of oil.
If you do this, add with Step 3.
I use a cast iron skillet to cook in.
This is Great to pour over Grilled or Blackened Catfish or whatever fish you prefer.
1. Add (1) Cup Whip Cream low-medium heat then Stir
2. Add (1) Tablespoon Tomato Paste then Stir Low Boil, then Lower heat.
3. Add (2) Tads Salt/Pepper or Creole Seasoning. Stir
4. Add (2) Tads Worcestershire Sauce Stir
5. Add Cooked Crawfish Tails Varies 1-2 Cups Stir
The entire process takes between 15-30 minutes.
You can also add Garlic, Onions, Bellpeppers that have been sauteed, cooked down in olive oil or your preference of oil.
If you do this, add with Step 3.
I use a cast iron skillet to cook in.
This is Great to pour over Grilled or Blackened Catfish or whatever fish you prefer.
Pecan Pralines
4 cups of sugar
1 teaspoon of salt
2 cups of cream or 1 large can of evaporated milk
3 cups of pecans
1. Make a syrup with 3 cups of sugar, salt and cream. Cook for 8 minutes.
2.In another heavy pot or heavy skillet, melt the other 1 cup of sugar slowly over very low heat, constantly stirring until caramelized.
3.Pour caramelized sugar into the boiling syrup at one time, stirring constantly and rapidly.
4.Boil this mixture (without stirring) to a temperature of 238 degrees, or to a soft ball stage, about 2 minutes.
5.Pour into a flat pan. Mix until it begins to be creamy. Add pecans.
6.Drop by the spoonful onto wax paper to form flat. Let them sit for 10-15 minutes.
Recipe compliments to Cajun Recipes.
4 cups of sugar
1 teaspoon of salt
2 cups of cream or 1 large can of evaporated milk
3 cups of pecans
1. Make a syrup with 3 cups of sugar, salt and cream. Cook for 8 minutes.
2.In another heavy pot or heavy skillet, melt the other 1 cup of sugar slowly over very low heat, constantly stirring until caramelized.
3.Pour caramelized sugar into the boiling syrup at one time, stirring constantly and rapidly.
4.Boil this mixture (without stirring) to a temperature of 238 degrees, or to a soft ball stage, about 2 minutes.
5.Pour into a flat pan. Mix until it begins to be creamy. Add pecans.
6.Drop by the spoonful onto wax paper to form flat. Let them sit for 10-15 minutes.
Recipe compliments to Cajun Recipes.