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

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

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