Email to Buny      

Seafood: Crawfish Cream Sauce over Angel Hair

Source of Recipe

Emeril Lagasse


List of Ingredients

1 tablespoon olive oil
1/2 cup small diced Tasso sausage
2 tablespoons minced shallots
1 pound crawfish tails
1 tablespoon minced garlic
1/2 cup peeled seeded chopped Plum tomatoes
1/2 cup chopped green onions
1 1/2 cups heavy cream
2 tablespoons butter
1 pound angel hair pasta, cooked al dente
1/2 cup Parmesan cheese
2 tablespoons chopped chives
salt and pepper


Recipe

In a large saute pan, heat the olive oil. When the oil is hot, render the Tasso for 2 minutes. Add the shallots and crawfish and saute for 1 minute. Stir in the garlic, tomatoes, and green onions, saute for 1 minute. Season the mixture with salt and pepper. Stir in the cream and bring up to a boil. Reduce the heat to a simmer and cook for 4-6 minutes or until the sauce has reduced enough to coat the back of a spoon. Season the sauce with salt and pepper. Stir the butter into the sauce. Add the pasta to the pan and gently toss the pasta into the sauce. Garnish the pasta with the grated cheese and chives. Yields: 4 appetizer servings.