INGREDIENTS:
- 1/4 pound butter
- 1 tbsp garlic, chopped
- 1/4 cup green onions, chopped
- 1/4 cup mushrooms, sliced
- 1/2 cup tomatoes, diced
- 1/2 cup andouille, diced
- 1 pound cooked crawfish tails
- 1 tbsp flour
- 1 ounce dry white wine
- 1 tbsp lemon juice
- 1/4 cup tomato sauce
- 2 cups heavy whipping cream
- 1/4 cup red bell pepper, diced
- 1 tbsp parsley, chopped
- 1 tsp basil, chopped
- 1 tsp tarragon, chopped
- salt and cracked black pepper to taste
- 4 cups cooked rotini pasta
METHOD:
In a 2-quart heavy sauce pan, melt butter over medium-high heat.
Add garlic, green onions, mushrooms, tomatoes and andouille. Sauté
3 to 5 minutes, or until vegetables are wilted. Add 1/2 of the crawfish
and cook for 2 minutes. Sprinkle in flour and blend well into the
mixture. Deglaze pan with white wine and lemon juice. Add tomato
sauce, stirring well to incorporate. Add heavy whipping cream, stirring
constantly. Cook until cream is thick and of a sauce-like consistency,
approximately 5 minutes. Add bell pepper, parsley, basil, tarragon
and remaining crawfish. Season to taste using salt and pepper. Gently
fold in cooked rotini pasta and serve. May be chilled and served
as a cold pasta salad.
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