Crawfish Cardinale
Cuisine: Creole
  • 5 Tbs. butter
  • ⅓ cup diced green onions (or leeks)
  • 1 clove garlic, minced
  • 2 Tbs. flour
  • 1 tablespoon tomato paste
  • 1 cup half & half
  • 1 cup crawfish tails
  • ¾ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp cayenne
  • ¼ tsp. nutmeg
  • 1 tsp. paprika
  • 1 bay leaf
  • 2 sprigs of thyme (or ½ tsp. thyme)
  • 1 Tbs. Cognac
  • 1 Tbs. dry Vermouth (or white wine)
  • 3 Tbs. finely minced parsley
  1. Melt butter over very low heat and add onions and garlic. Cook for about 5 minutes until soft.
  2. Add the flour and cook for a couple of minutes. This is the roux and it should stay pale.
  3. Slowly add the half and half and tomato paste.
  4. Add the remaining ingredients and let cook, stirring constantly, on low for about 10. Take it off the heat and let it rest for about 10 minutes so that the flavors can develop.
  5. Remove bay leaf.
  6. Garnish with parsley and serve.
This sauce should be rich but not floury. If it becomes too thick during the simmer just add a few tablespoons of water or chicken broth to thin it.

This can be served over pasta, in a puff pastry shell, or over a grilled fish as a sauce.

Some versions of this recipe call for no alcohol (which is also good) and some call for much more. This is a very quick cooking dish so I opt for less cognac and vermouth. It doesn't really have much time to cook off the liquor so if you add too much it tastes harsh.
Recipe by The FrangloSaxon Cooks at