Crawfish Butter

11 ingredients
7 steps

Ingredients

  • 1 1/2 cups unsalted butter
  • 1 lb of louisiana crawfish tail
  • 5 -6 whole garlic cloves
  • 1 shallot, diced
  • 3 tablespoons 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 & pepper

Directions

  1. 1
    Leave butter at room temperature for about 1 hour before starting recipe.
  2. 2
    Saute crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.
  3. 3
    In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.
  4. 4
    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.
  5. 5
    Slice off as needed.
  6. 6
    Chef: Michael O'Boyle.
  7. 7
    Credits: ChickenFriedGourmet.com.

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