Crawfish Jubilee Sauce – Cajun Steak Diane Sauce2006-09-26
- Course: Side Dishes
- Yield : 2
- Servings : 2
- Prep Time : 30m
- Cook Time : 18m
- Ready In : 48m
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Perfect sauce to put on steaks like Steak Diane, baked fish, flounder, fried fish or crab cakes and stuffed crab.
- 1/2 cup butter, divided (1 stick)
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup bell pepper
- 1 tbsp garlic, minced
- 2 tbsp dry white wine
- 1 pound crawfish tails, peeled
- 1/4 cup green onions, sliced
- 1/4 cup whipping cream
- 1/4 cup mushrooms
- dash of hot pepper sauce
Melt half of the butter in a heavy sauté pan over medium-high heat.
Add onions, celery, bell pepper and garlic. Cook until vegetables are wilted 3 to 5 minutes.
Stir in wine, and then add crawfish, green onion and mushrooms. Cook about 5 minutes or until crawfish are hot and wine is slightly reduced.
Stir in cream and hot pepper sauce and cook 6 to 8 minutes or until cream is reduced and thickened. Remove from heat.
Cut remaining 1/4 cup butter into pieces and add a few pieces at a time stirring constantly.
Adjust seasoning as desired and serve.