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Crawfish And Tasso Cream Sauce

Served with Fried Eggplant Medallions or Fried Fish. Garnish with fresh chopped parsley and green onions.

Prep
Cook
Serves 8people
Ingredients
1/2
lb tasso, smoked sausage or smoked ham/pork chops -finely diced (about 1/8-1/4 inch)
2
tbsp butter
1
cup chopped yellow onion
1
tbsp Seasoning mix (to taste)
1
lb crawfish tails (or shrimp -cut the shrimp into 1/2 inch pieces and seasoned with 1-1/2 teaspoons of seasoning mix)
1
can RoTel tomatoes drained (spicy or original -to taste)
1
tbsp minced garlic or shallot
2
cups heavy cream (not half and half or it will break)
1
tbsp Worchester sauce
1
tbsp hot sauce (Crystal or Louisiana -not Tobasco)
Parsley and green onion for garnish
Seasoning Mix:
1
tbsp black pepper
1
tbsp cayenne pepper
1
tbsp white pepper
2-1/2
tbsp paprika
2
tbsp salt
2
tbsp garlic powder
1
tbsp onion powder
1
tbsp dried leaf oregano
1
tbsp dried thyme
Utensils and Cookware:Chef's pan or large frying pan/skillet
Directions
1.
Prepare the sauce:
2.
Add the olive oil and butter to a large pan/skillet and heat on medium high for about 2 min (you want the oil hot but don't burn the butter).
3.
Add the diced tasso/sausage/ham and cook for 3 minutes stirring often (don't burn it).
4.
Add the chopped onions, garlic/shallots and 1 Tbs of the seasoning mix; stir and cook for 3-5 minutes (until the onions have soften a bit).
5.
Add the crawfish or shrimp; stir and cook for 3-5 minutes (if using shrimp be sure the shrimp are just cooked through -should be 5 minutes).
6.
Add the RoTel tomatoes and any additional salt/pepper to taste; stir and cook for 3-5 minutes.
7.
Add the heavy cream, Worcestershire and hot sauce.
8.
Bring the mixture to a boil then reduce heat to medium/low (so it's simmering vs .boiling).
9.
Stir occasionally and cook until the cream thickens and the mixture reduces by one third (6-8 minutes). Simmering for 8 minutes should be enough time -you want it thick -not watery but not pasty -just in the middle.
10.
Keep sauce warm (LOW heat) until ready to serve and prepare the Fish/Eggplant Medallions (you can do these ahead of time and put them in a warm oven).

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