Vaucresson Creole Sausage and Crawfish

Serves 4

Recipe courtesy of Louisiana kitchen & Culture

Ingredients:

4 tablespoons olive oil
4 tablespoons minced shallots
2 tablespoons minced garlic
2 teaspoons fresh sage, chopped
1 teaspoon chile flakes or to taste
½ pound Louisiana crawfish tails
¼ cup chicken stock
½ cup tomato puree
¼ cup heavy cream
12 ounces pasta of your choice, cooked al dente (save and set aside about 1 cup of the pasta cooking water)
1 tablespoon butter
salt and freshly ground black pepper to taste
1 pound hot Creole sausage, grilled or broiled, and sliced

Click image to enlarge

Method:

Heat olive oil in a sauté pan over medium-high heat. Add garlic, sage, shallots, chile flakes, and crawfish tails. Sauté 2 minutes. Add chicken stock and bring to a simmer. Stir in tomato purée and cream, return to a simmer, reduce heat to medium-low, and cook until sauce is thickened and coats the back of a spoon. Add pasta and butter and stir until butter is melted; season to taste with salt and pepper. Stir in sausage and serve hot.