Crawfish Vermouth

Course : Cajun
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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 / Directions:

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.

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