The recipe below is based on what I was taught and how to make the famous dish from scratch. However, I must say that I have modified the recipe some, in the traditional recipe the chicken base and Parmesan cheese was not used, and instead of Cajun Spice Blend they used Paul Prudhomme’s Seafood Magic spice blend, which is a very good blend.
Entries Tagged as 'Sauces'
Crawfish Monique
January 28th, 2009 · 14 Comments
Tags: Cajun · Culture · Events · Food · Heritage · Recipes · Sauces · Seafood
Beurre Blanc Sauce
May 10th, 2008 · Comments Off on Beurre Blanc Sauce
The Beurre Blanc or White Butter Sauce is one of those fine French cuisine originated preparations that can be found in many restaurants today. Now there are some variants that chefs will utilize on this one and typically you will see them including heavy cream as a thickening or stabilizing agent for the sauce, but these are not a […]
Tags: French Cuisine · Ingredients · Sauces
