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Crawfish Michaela

Source of Recipe


Internet






List of Ingredients



• 1/4 lb. butter
  
• 1 Tbsp garlic, chopped
  
• 1/4 cup green onions, chopped
  
• 1/4 cup mushrooms, sliced
  
• 1/2 cup diced tomatoes
  
• 1/2 cup sliced andouille (sausage)
  
• 1 lb. cooked crawfish tails
  
• 1 Tbsp flour
  
• 1 oz. dry white wine
  
• 1 Tbsp lemon juice
  
• 1/4 cup tomato sauce
  
• 2 cups heavy whipping cream
  
• 1/4 cup diced red bell pepper
  
• 1 Tbsp chopped parsley
  
• 1 tsp chopped basil
  
• 1 tsp chopped tarragon
  
• Salt and cracked black pepper to taste
  
• 4 cups cooked rotini pasta
  






Instructions



1. In a 2-quart heavy saucepan, melt butter over medium-high heat. Add garlic, green onions, mushrooms, tomatoes, and andouille. Saute 3 to 5 minutes, or until vegetables are wilted.
   
   
2. Add half 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 with salt and pepper.
   
   
3. Gently fold in cooked rotini pasta and serve.
   
   (May be chilled and served as a cold pasta salad.)
   
   Serves 6