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Smoked Andouille and Louisiana Crawfish over Pasta

Description

Recipe Courtesy of Chef Justin Ferguson, Superior Seafood, New Orleans, La.

Course:
Entree
Servings:
4
Level:
Advanced
Occasion:
Year Round
  • Prep Time:
    10 mins
  • Cook Time:
    10 mins
  • Ready In:
    10 mins

Ingredients

  • 4 tablespoons olive oil
  • 2 tablespoons sliced garlic
  • 4 tablespoons minced shallots
  • 1 teaspoons chile flakes
  • 2 teaspoons fresh chopped sage
  • 1/4 cup chopped Andouille sausage
  • 1/2 cup Louisiana crawfish tails
  • 1/4 cup chicken stock
  • 1/2 cup smoked tomato puree
  • 1/4 cup heavy cream
  • 5 cups pasta of your choice, cooked al dente
  • 1 tablespoons butter salt and freshly ground black pepper to taste

Preparation Directions

  1. Heat olive oil in a 10" Pro-Logic skillet set over medium-high heat. 
  2. Add garlic, shallots, chile flakes, sage, Andouille and crawfish. Saute for 1minutes. 
  3. Add chicken stock and cook until bubbling. 
  4. Add tomato puree and cream. Bring to a boil. Reduce heat to medium-low and reduce until sauce thickens enough to coat the back of a spoon. Note: Plain tomato puree may be used if smoked is not available.
  5. Add pasta and butter; toss until butter is incorporated. Season with salt and pepper.

Suggested Cookware