Directions:
Start by waiting your shallots in the butter on medium heat for 3-5 minutes. Stir constantly until they become translucent
Add garlic parsley salt pepper and Cajun seasoning. Stir about 3 minutes
Add Worcestershire sauce, wine or sherry, green onions and crawfish. Then add flour and stir together well and cook at medium heat for another 3-4 minutes
Add heavy cream, bring heat up to just under a boil and reduce and simmer about 15 minutes. Stir often. It’ll thicken and then serve on pretty much any protein.
I await your comments! Enjoy!
