Andouille Tarragon Cream

Recipe Ingredients

1/4 cup	49g / 1.7oz	Melted butter
1 tablespoon	15ml	Chopped tarragon
1 tablespoon	15ml	Shallots
1 fl oz	28ml	White wine
1 tablespoon	15ml	Garlic - chopped
1 1/2		Heavy whipping cream
1/4 cup	59ml	Andouille
		Salt and pepper to taste

Recipe Instructions

Heat butter over medium high heat. Add shallots, garlic and Andouille.  Saute three to five minutes or until vegetables are wilted.  Add tarragon and deglaze with white wine. Add heavy whipping cream and reduce to one half volume.  Season to taste using salt and pepper.  Serve under Chicken Bayou Lafourche.

Source:
Chef John Folse

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