Steve’s Crawfish Topping For Redfish, Speckled Trout, Catfish or any Fish
2007-11-29- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
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A delicious cream sauce of crawfish, crabmeat, or shrimp; suitable for virtually any type fish.
Ingredients
- 1 small sweet onion, chopped
- 1 cup green onion, chopped
- 3 tbsp minced garlic
- 3 good shakes of Worcestershire sauce
- 1 lemon, quartered
- 3 tbsp margarine
- Cajun seasoning/spices to taste
- 8 ounces heavy whipping cream
- 1 pound crawfish or shrimp or 8 oz crabmeat
Directions
Step 1
Sauté vegetables in margarine in heavy stainless sauté pan until they’re just beginning to soften. Add three good shakes Worcestershire sauce and the juice of half a lemon. Sauté 10 minutes-season.
Step 2
Add the Cajun seasoning to taste (Tony’s, Slap ya Mama, etc.) along with crawfish and sauté on low heat for another 15 minutes.
Step 3
Add cream and sauté until reduced by half, season again if needed (after tasting). Spoon over (cooked) fish and enjoy!
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