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Crawfish Cardinal over Penne




Source of Recipe


Pontchartrain Hotel


List of Ingredients




3 tablespoons butter
2 tablespoons flour
1/3 cup diced onion
1/3 cup diced green bell pepper
1/3 cup sliced green onion tops
1/4 teaspoon minced garlic
3/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon all spice
3 tablespoons brandy
3/4 cup crawfish stock
1/4 cup heavy cream
1 cup crawfish tails
1 tablespoon minced fresh parsley




Recipe



In heavy pan, melt butter. Add flour and cook over low heat until light yellow roux is formed. Add onion, green onion, bell pepper and garlic. Saute until onion is soft. Add salt, pepper and allspice. Mix well. Deglaze pan with brandy. Slowly add stock and heavy cream. Bring to a boil. Reduce heat and cook on low fire until mixture thickens. Add crawfish tails and cook another four minutes. Toss mixture with warm penne pasta. Place in warm soup bowls and spinkle with parsley.