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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Crawfish Cardinal

A staple from my catering days. This can also be spread on slices of French bread, topped with shredded cheese, and baked.


3 Tbsp Unsalted butter
¼ cup Shallots, minced
1 /2 cup Onion, chopped fine
2 tsp Minced garlic
3 Tbsp All-purpose flour
2 Tbsp Tomato paste
2 cups Heavy cream
¼ cup White wine
¼ cup Sherry
1 Tbsp Lemon juice, freshly squeezed
½ tsp Salt
1 tsp Creole seasoning
¼ tsp Black pepper
1 pound Boiled crawfish tails, rough chopped
¼ cup Green onions, chopped
1 Tbsp Parsley, chopped


In a large sauté pan, melt butter over medium-high heat. Add shallots, onion and garlic and cook, stirring often, until soft, about three minutes. Add flour and cook for 2 minutes, stirring constantly.

Add tomato paste and cook one more minute. Add the wine and sherry and cook 3-4 minutes. Whisk in the cream, lemon juice, salt, and Creole seasoning and cook for 6-7 more minutes. Stir often to prevent sticking. Add crawfish tails and cook until warmed through, 2 to 3 minutes.

Sprinkle with the green onions and parsley just before serving.

Serve with French bread croutons for dipping.

Yield: 1 quart

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