Step 1

Add the chopped andouille to a saute pan over medium heat. Saute for about 5 minutes until the fat has started to render.

Step 2

Add the Crawfish Butter to the pan.

Step 3

When the butter has melted, add the shallots and saute for about 3 minutes

Step 4

Next, add the AP flour. Stir constantly to make a light roux, about 3 minutes.

Step 5

Increase the heat to medium-high, Add the Creole seasoning, lemon juice, dry sherry, and stock. Mix to combine thoroughly and bring to a heavy simmer.

Step 6

Lower the heat and simmer until the liquids have reduced by about half.

Step 7

Stir in the heavy cream. Return the mixture to a simmer.

Step 8

Add the white pepper and thyme and simmer for about 5 minutes while the mixture thickens.

Step 9

Add the crawfish tails and parsley. Return to a simmer for about 3 minutes to warm the crawfish tails all the way through.

Step 10

Serve over your favorite protein.