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Crawfish Cardinal

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Seasoned crawfish tails in cardinale sauce on rice

Ingredients

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Crawfish Cardinal
  • 1–1/2 cups bechamel sauce
  • 1/2 cup sliced green onions
  • 1/2 cup white wine
  • 2–1/2 cups crawfish tails
  • 2 egg yolks
  • 6 TBL tomato paste
  • Sea salt – to taste
  • Cayenne pepper – to taste
  • Serve over rice, or on toast points

Bechamel Sauce 

  • 1–1/2 cups scalded milk (hot, but not boiling)
  • 2 TBL butter
  • 2 TBL flour
  • Sea salt – to taste
  • Ground white pepper

Instructions

Bechamel Sauce

  1. Scald the milk just shy of a boil
  2. Melt the butter and stir in the flour 1 TBL at a time until it becomes slightly foamy
  3. Whisk in the milk and bring to a boil, then immediately turn down to a simmer
  4. Season with a pinch salt and white pepper to taste
  5. Remove from heat and place a pat of butter on top to prevent a film from forming
  6. Set aside off the heat

Crawfish Cardinal

  1. Saute the green onions in butter until limp
  2. Add the wine and bring to a boil
  3. Add the crawfish and A) If raw, cook until firm, about 2 or 3 minutes or B) If already pre-cooked, long enough to heat through
  4. Whisk the egg yolks into the warm, not hot bechamel
  5. Stir the bechamel mixture, followed by the tomato paste
  6. Season to taste with salt and cayenne pepper and simmer for 5 more minutes
  7. Taste and adjust final seasoning, turn off the heat and let it rest for 5 minutes to let the flavors harmonize

 

Find it online: https://www.cooksavorcelebrate.com/crawfish-cardinal/