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Crawfish Veloute

2 quarts Batch Size
100 Portion per Batch
Unit Ingredients
 1/4 cup olive oil
10 each minced shallots
10 cloves chopped garlic
10 lb crawfish tails
1 cup  chopped green onions
2 qt heavy cream
2 1/2 tsp  paprika
2 tsp salt
2 tsp  garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp fresh oregano chopped
1 tp fresh thyme chopped

In a large saute pan, heat the olive oil. When the oil is hot, add the shallots and saute. Add the garlic and crawfish tails and the herbs and spices, continue to saute. Add the green onions. Stir in the cream and bring the liquid to a boil. Reduce the heat to a simmer and cook until the liquid thickens and coats the back of a spoon, about 4 minutes.

***** The recipes are also listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****


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