Crawfish Rixie

Five ingredients. Twenty-five minutes. Pure concentrated luxury on a plate.

Crawfish tails get a quick saute in butter, then step aside while fish stock reduces by half. Heavy cream goes in next and reduces by half again, building an intensely flavored, silky sauce with no flour, no roux, and no shortcuts.

The tails go back in just long enough to warm through, and a hit of hot sauce ties it all together.

Served on crispy toast points, this is the kind of dish you’d expect from a white-tablecloth restaurant in the French Quarter. The fact that it takes less than half an hour is your little secret.

Pro Tips

• Use crawfish tails with the fat still attached. That fat melts into the butter and gives the sauce its deep, rich flavor.
• Reduce the stock and cream separately and patiently. Rushing the reduction means a thin, watery sauce.
• Don’t overcook the crawfish. Five minutes in butter up front, then just a quick reheat at the end.
• Toast points should be warm and crisp. Cold, soggy bread ruins the whole experience.