Crawfish Butter

• unsalted butter↗1 1⁄2 cups
• louisiana crawfish tail1 lb
• whole garlic cloves↗5 -6

  5 -6

• shallot, diced↗1
• cajun seasoning3 tablespoons
• dry white wine↗1⁄3 cup
• lemon juice↗3 tablespoons
• dried basil↗1 tablepoon
• chopped fresh parsley1⁄3 cup
• Worcestershire sauce↗1 tablespoon
• salt & pepper

Step-by-step instructions

1. 1

   Leave butter at room temperature for about 1 hour before starting recipe.

2. 2

   Sauté crawfish over med heat with 1 tablespoon of Cajun seasoning for 3 minutes. Add wine and garlic and simmer till evaporated. Set aside to cool about 5 minutes.

3. 3

   In a food processor combine butter, crawfish and rest of ingredients. Process until all ingredients are incorporated evenly throughout butter.

4. 4

   Spread butter mixture out on a plastic wrap and roll into a log. Wrap with a second coating of plastic wrap and seal the ends by twisting. Place in a sealed bag and freeze till solid.

5. 5

   Slice off as needed.

6. 6

   Chef: Michael O'Boyle.

7. 7

   Credits: ChickenFriedGourmet.com.