Instructions
Preheat the oven to 400*
Wash each potato, coat lightly with olive oil and coarse salt, then wrap in a sheet of foil and bake until the potato is tender
In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes
Add the shrimp, sprinkle with the Cajun seasoning to taste, and cook for 3 minutes, or until the shrimp is cooked through
Add in the Brandy and light it, stirring constantly
Add in the wine, crawfish juice and shrimp stock, reduce by half
Stir in the heavy whipping cream
Once the sauce is smooth, add in the remaining butter and stir
Add in the remaining crawfish tail meat and cook for 2 minutes
The sauce should be the consistency of Alfredo Sauce, if too thick, thin out by using chicken stock.
If the sauce is too runny add in a slight bit more of the heavy whipping cream
Superb! We like to call this dish ‘Queen of the Slow Cooker’ as you feel like royalty eating it
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