Instructions
Preheat the oven to 400*
Wash each potato, coat lightly with olive oil and coarse salt, then wrap in a sheet of foil and bake until the potato is tender
Advertisement:In a saucepan, on medium heat, add in half the butter and the minced garlic, toss in the shallots and stir lightly, simmer for 3 minutes
Add the shrimp, sprinkle with the Cajun seasoning to taste, and cook for 3 minutes, or until the shrimp is cooked through
Add in the Brandy and light it, stirring constantly
Add in the wine, crawfish juice and shrimp stock, reduce by half
Advertisement:Stir in the heavy whipping cream
Once the sauce is smooth, add in the remaining butter and stir
Add in the remaining crawfish tail meat and cook for 2 minutes
The sauce should be the consistency of Alfredo Sauce, if too thick, thin out by using chicken stock.
If the sauce is too runny add in a slight bit more of the heavy whipping cream
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