Quote:
Originally Posted by BIG-C
Melt 3tblsps of butter on low heat,once melted sprinkle in 3 tsps of flour,it will lump up then,add 2 pints of heavy whipping cream and 3 more tblsps of butter and simmer,add 1-lb of Louisiana crawfish and one bundle of onion tops,season to taste as crawfish simmers,sauce will start to thicken as it simmers down,when crawfish is cooked top fish with it.
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Hell yeah that sounds good! I do a similar sauce with lump crabmeat, minus the flour... I put a lil basil or terragon in mine as well. Goes well with any fish, but especially good on stuffed flounder!
Nice box of fish Nate.