Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        crawfish tails - well seasoned
   8      tablespoons   shallots - chopped
   3      cups          garlic - chopped fine
   2      cups          dry vermouth
     1/2  teaspoon      thyme
     1/2  teaspoon      basil
   2      cups          whipping cream
     1/2  cup           butter
   1      teaspoon      salt
     1/2  teaspoon      white pepper
   1      dash          cayenne pepper

Preparation:

In large skillet, cook shallots, thyme, basil, garlic and vermouth for 5 minutes. Add cream and cook until thick. Add butter, salt and peppers. Stir the peeled crawfish into the sauce and heat thoroughly. Serve over cooked rice or toast points. This is a recipe from the Times-Picayune Cookbook contest.