Add the chopped andouille to a saute pan over medium heat. Saute for about 5 minutes until the fat has started to render.
Add the Crawfish Butter to the pan.
When the butter has melted, add the shallots and saute for about 3 minutes
Next, add the AP flour. Stir constantly to make a light roux, about 3 minutes.
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.
Lower the heat and simmer until the liquids have reduced by about half.
Stir in the heavy cream. Return the mixture to a simmer.
Add the white pepper and thyme and simmer for about 5 minutes while the mixture thickens.
Add the crawfish tails and parsley. Return to a simmer for about 3 minutes to warm the crawfish tails all the way through.
Serve over your favorite protein.
Notes
Read my article, Crawfish Butter Sauce, for more detailed instructions and information.If you don't have time to make the Crawfish Butter, use regular butter and add about 2 teaspoons of minced garlic and about double the Creole seasoning, thyme, and white pepper in the recipe.Leftover sauce can be kept in the fridge for 3 to 5 days in an airtight container. Reheat on the stovetop. If the sauce separates, whisk or stir vigorously until it comes together. I don’t recommend freezing leftover sauce.Use only Louisiana crawfish tails. Frozen tail meat is perfect for this recipe as are leftover crawfish boil tails. Leftover boiled crawfish will influence the sauce's flavor profile, which is probably a good thing.Andouille sausage is a smoked pork sausage with Cajun and Creole seasonings. It is highly seasoned, but not usually hot. Substitute any smoked pork sausage (such as kielbasa) or finely diced smoked ham. You may want to increase the Creole seasoning after tasting the sauce.Substitutes for the sherry: Vermouth, dry white wine, dry marsala, or dry Madeira. Non-alcoholic substitutes include more stock, lemon juice, red wine vinegar, or cane vinegar.