• 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 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

Smoked Andouille and Louisiana Crawfish over Pasta

Photo by Matthew Noel for Louisiana Kitchen & Culture