Ribeye Topped with Crawfish Cream Sauce

Ingredients:

1/4 cup butter
1 shallot finely diced
3 garlic cloves finely diced
About 3 tbs parsley chopped
About 3 tbs green onions finely chopped
2 cups heavy cream
3 tbs or more of your favorite Cajun seasoning (I make my own)
1/4 cup white wine or sherry
2 tbs all purpose flour
2 tbs Worcestershire sauce
Salt and pepper to taste
1/2 lbs crawfish tails.

Directions:

Start by waiting your shallots in the butter on medium heat for 3-5 minutes. Stir constantly until they become translucent
Add garlic parsley salt pepper and Cajun seasoning. Stir about 3 minutes
Add Worcestershire sauce, wine or sherry, green onions and crawfish. Then add flour and stir together well and cook at medium heat for another 3-4 minutes
Add heavy cream, bring heat up to just under a boil and reduce and simmer about 15 minutes. Stir often. It’ll thicken and then serve on pretty much any protein.

I await your comments! Enjoy!