Crawfish Carboneaux

Leslie Davis - Wednesday, May 30, 2012

3 c. cooked angel hair pasta

1 c. Louisiana crawfish tailmeat

1/4 lb. butter

1 oz. dry white wine

1 T. chopped garlic

1 T. lemon juice

1/4 c. chopped green onions

2 c. heavy whipping cream

1/4 c. sliced mushrooms

1/4 c. diced red bell pepper

1/2 c. diced tomatoes

1 T. chopped parsley

1/2 c. chopped andouille or bacon

Salt and cracked black pepper

In a heavy saucepan, melt butter over high heat. Add garlic, green onions, mushrooms, tomatoes and andouille or bacon. Saute' 3-5 minutes or until vegetables are wilted. Add crawfish and cook 2 minutes. De-glaze pan with white wine and lemon juice and continue cooking until liquid is reduced by half. Add whipping cream and, stirring constantly, reduce until cream is thick and of a sauce-like consistency, about 5 minutes. Add bell pepper and cook 1minnte. Remove from heat, add parsley and season to taste with salt and pepper. Gently fold in cooked pasta and serve. May be served hot or chilled as a pasta salad. Serves 4-6.