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Robert St. John

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

Crawfish Cardinale

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

1 /4  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

1 /4 cup white wine

1 /4 cup sherry

1 Tbsp lemon juice, freshly squeezed

1 /2  teaspoon salt

1  tsp Creole seasoning

1 /4 tsp black pepper

1 pound boiled crawfish tails, rough chopped

1 /4 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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