Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           melted butter
   1      tablespoon    chopped tarragon
   1      tablespoon    shallots
   1      ounce         white wine
   1      tablespoon    garlic -- chopped
   1 1/2                heavy whipping cream
     1/4  cup           andouille
                        salt and pepper to taste

Preparation:

Heat butter over medium high heat. Add shallots, garlic and Andouille. Sauté 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