Crawfish prices are slowly starting to drop. Here are two more crawfish recipes.
1/4 cup butter
1/2 pound andouille, cut crosswise 1/8-inch thick
1/2 cup finely diced yellow onion
1/2 cup finely diced green bell pepper
1/2 cup finely diced celery
1 1/2 teaspoons Creole seasoning
4 cloves garlic, minced
1 cup dry white wine
2 tablespoons lemon juice
1 pound crawfish tails, drained and rinsed
1/2 cup heavy cream
1 package (16 ounces) penne pasta, cooked according to package directions, 1 cup cooking liquid reserved
1 /2 cup finely grated Parmesan cheese
1/4 cup chopped fresh parsley
In a large skillet, melt butter over medium-high heat. Add andouille, and cook until edges are slightly crispy, 5 to 7 minutes. Remove andouille using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
Add onion, bell , celery, and Creole seasoning to drippings; cook until vegetables are browned and tender, about 8 minutes. Add garlic, and cook for 1 minute. Add wine and lemon juice. Bring to a boil; reduce heat to medium, and simmer until liquid is reduced by half, 10 to 15 minutes. Add crawfish and cream; cook for 2 to 3 minutes.
Reduce heat to low, and stir in pasta and cheese. If sauce is too thick at this point, add reserved pasta liquid, 1/4 cup at a time, until desired consistency is reached. Stir in parsley just before serving.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
