Grilled Chicken Breast topped w/ Crawfish and Andouille Cream Sa - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Grilled Chicken Breast topped w/ Crawfish and Andouille Cream Sauce - Cabba's Grill

Ingredients:

1/8 cup all purpose flour

4 oz butter

1/2 lb andouille sausage

1 tbl minced garlic

1/2 qt heavy whipping cream

1 lb crawfish tails

1 tsp kosher salt

1 tsp white pepper

Method:

Melt the butter in a sauce pan on medium heat. Add the sausage & garlic sautéing it for about 15 min. Fold in the flour whisking it until it's free of clumps. Once it's stirred in evenly add the heavy cream & seasonings. Let the sauce simmer down for about 20 min or until it becomes thickened to your liking. You can serve it over Chicken, Fish or Pork.


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