Believe it or not, we had crawfish leftover. A.J. and I peeled and froze the tail meat. Of course by Friday we were both craving crawfish again and I found this recipe by my favorite chef, John Folse. This is authentic Cajun goodness!
Just in case you don't have crawfish tails available in your neck of the woods, I definitely think this recipe would be just as wonderful with shrimp. you will need one pound of cooked crawfish tails or 1 pound of shrimp, uncooked.
In a 2 quart pot, over medium-high heat, melt 1 stick (1/4 lb.) of butter.
One the butter has melted, add in 1 tablespoons chopped, garlic, 1/4 cup green onions, 1/4 cup sliced mushrooms, 1/2 cup diced tomatoes, and 1/2 cup diced andouille (I used Polish Kielbasa). Saute for 5 to 7 minutes, until vegetables are wilted.
Sprinkle in 1 tablespoon of flour.
Thoroughly blend flour into vegetables and sausage.
Add in half of the crawfish tails and stir to combine. De-glaze the pot with 1 ounce of dry white wine and 1 tablespoon of lemon juice.
Lower heat to medium and stir in one 8 ounce can of tomato sauce.
Add in 2 cups of heavy whipping cream, stirring constantly until it thickens to a thick sauce, approximately 5 minutes.
Had to add in at least one food porn shot!
Next, add in 1/4 cup chopped red bell pepper, 1 tablespoons chopped parsley, 1 teaspoon chopped basil and 1 teaspoon chopped tarragon.
Season with salt and pepper to taste. When I made this again, I will nix the black pepper and use 1/4 teaspoon cayenne, just saying.
Add in the remaining crawfish tails.
Fold in 4 cups of cooked rotini pasta. I thought about using penne instead, but stick with the rotini. The sauce really coats the pasta nicely. This is far as I got with the pictures, we couldn't wait to dive in and the leftovers...all gone within 2 days.
Chef John Folse, your recipes have never failed me!