Beazell's Cook Book

Crawfish Butter by Sheila Lowe

Recipe detail

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Crawfish Butter - Contributed by Sheila Lowe  
 

Ingredients

 

3 sticks unsalted, butter

1 pound crawfish tails

5-6 cloves whole garlic

1 shallot, diced

3 tablespoons Beazell's 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 and pepper, to taste

 

Directions

 

Leave butter at room temperature for about 1 hour before starting recipe.
 
Sauté crawfish over med heat with 1 tablespoon of Beazell's Cajun Seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
 
In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
 
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.
Slice off as needed.
 
 

Description

 
This is wonderful spread on hot, fresh French bread, served on a hot grill steak or piece of fish or just about anything else that needs a little something extra.

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