Cushaw Cream Sauce
Yields: 3 cups
  • 1 tablespoon unsalted butter
  • 1 small fennel bulb (about 4 inches wide), diced, fronds reserved
  • 1 leek, sliced
  • 2 cups cushaw, cubed*
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon kosher salt
  • ¼ cup sherry
  • 2 tablespoons lump blue crabmeat, picked free of shell
  • 1 cup clam juice
  • 3 fresh basil leaves
  • ¾ cup heavy whipping cream
  1. In a large saucepan, melt butter over medium heat. Add fennel, leek, cushaw, garlic, and salt; cook, stirring once or until vegetables begin to soften, about 3 minutes. Add sherry and crabmeat; cook for 1 minute to reduce. Add clam juice and basil leaves; reduce heat to low. Cover and cook until vegetables are softened.
  2. Add softened vegetables and their liquid to the container of a blender. With blender on low speed, add cream in a slow, steady stream. Increase blender speed to high, and purée until sauce is smooth, 1 to 2 minutes. Strain sauce through a fine-mesh sieve to remove any remaining pulp. Cover and refrigerate until ready to use.
*Butternut squash may be substituted.
Recipe by Louisiana Cookin at