Servings: 7
2 lb. crawfish tails, well seasoned
8 tablespoon shallots, chopped
3 cup garlic, chopped fine
2 cup dry vermouth
1/2 teaspoon thyme
1/2 teaspoon basil
2 cup whipping cream
1/2 cup butter
1 teaspoon salt
1/2 teaspoon white pepper
dash cayenne pepper
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.