Crawfish Michaela

When you're lucky enough to not only welcome dear friends into your home from New Orleans, and they bring with them about 40 lbs. of boiled crawfish then you know you're living right!

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!