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.

 

Similar Recipes by course
Steak Meuniere Simple Chicken Pot Pie Pan-Fried Pork Chops with Roasted Green Beans and Pecans Fettuccine with Seafood Cream Sauce Jalapeno-Honey Steak Crawfish Maque Choux
Shrimp Scampi with Crunchy Breadcrumbs Chicken and Dumplings Blackened Shrimp Alfredo Linguine with Shrimp and Clams Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille Shrimp and Scallop Tostadas

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive