Vaucresson Creole Sausage and Crawfish

Recipe courtesy of Louisiana kitchen & Culture

Serves 4

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

Vaucresson Creole Sausage and Crawfish

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.

Louisiana Recipes Weekly



 

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