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Big Mamou




Source of Recipe


Chef Wayne Hooker


List of Ingredients




1/2 cup heavy cream
1 tbsp lobster base
1 cup broccoli florets
1 cup sliced summer squash
8 oz shrimp, de-veined
8 oz crawfish meat, cooked
2 pinches green scallions
2 pinches parsley
pinch black pepper


Recipe



Gently heat the heavy cream in a pan until it simmers. Add the lobster base and mix thoroughly.

Keeping the cream simmering, add in the broccoli florets and summer squash, cooking until just tender. To the pan, add the shrimp and cook until they turn pink, stirring gently. At the last moment, throw in the crawfish meat, parsley and scallions, turning frequently in the cream sauce.

Once the crawfish is heated through, sprinkle with the pinch of black pepper and serve over rice.