Recipe: Crawfish and Andouille Pasta (not Papadeaux's)

I could not find the Papadeaux recipe on the Internet. You could add shrimp to this. Have fun experimenting with this recipe.

CRAWFISH AND ANDOUILLE PASTA

1 pound crawfish tails
1/4 cup sliced andouille
3 cups whole wheat pasta, cooked [or pasta of your choice]
1/4 pound butter
1 tablespoon garlic
1/4 cup sliced green onions
1/4 cup sliced mushrooms
1/2 cup diced Creole tomatoes
1 ounce dry white wine
1 tablespoon lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper
1 tablespoon chopped parsley
Salt and cracked pepper to taste

In a 2-quart heavy-bottomed sauce pan, melt butter over medium-high heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Saut 3-5 minutes or until vegetables are wilted.

Add crawfish and natural juices and blend well into the vegetable mixture, cooking 3-5 minutes.

Add white wine, lemon juice and heavy whipping cream. Bring to a low boil. Reduce to simmer and cook, stirring occasionally, until whipping cream is reduced to a sauce-like consistency.

Add red bell peppers, parsley and season to taste using salt and pepper.

Heat the pasta under hot running tap water, drain well and fold into the hot pasta sauce. Serve immediately.

Servings: 6
Source: Chef John Folse & Co.