Smoked Andouille and Louisiana Crawfish over Pasta

Main Course

Recipe Courtesy of Chef Justin Ferguson 

Serves 4

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 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

Smoked Andouille and Louisiana Crawfish over Pasta
Photo by Matthew Noel for Louisiana Kitchen & Culture
Method: 

Heat olive oil in sauté skillet set over medium-high heat. Add garlic, shallots, chile flakes, sage, Andouille and crawfish. Sauté for 1 minute.

Add chicken stock and cook until bubbling. Add tomato purée and cream. Bring to a boil. Reduce heat to medium-low and reduce until sauce thickens enough to coat the back of a spoon.

Add pasta and butter; toss until butter is incorporated. Season to taste with salt and pepper.

 

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