Recipes | Brennan's of Houston | The crown jewel of Bayou City Creole cuisine and Southern hospitali

Ingredients

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 6 tablespoons light or dark rum, divided
• 4 ripe bananas, peeled, sliced lengthwise, and halved again into quarters
• 1/2 teaspoon ground cinnamon
• 4 scoops vanilla ice cream
• 2 ounces brandy
• 1/4 ounce vanilla extract
• 4 ounces half and half
• 1 ounce simple syrup
• nutmeg for garnish
• 1 lb. or about 2 cups peeled crawfish tail meat
• 1 ½ lbs. new potatoes, boiled until tender or left over from your crawfish boil
• 8 oz. Andouille Sausage – 1/4” sliced into quarter rounds
• 2 cobs of corn, cooked and sliced off the cob
• ½ cup yellow onion, small diced
• ½ cup celery, small diced
• 1 head garlic, used from the boil, squeezed out and smashed
• 2 boiled eggs, small diced
• 2 green onions or chives, slice the tops thin to garnish