 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Recipe from: The Gumbo Shop, St. Peter Street, New Orleans, LA Ingredients:
1 lb penne (good quality) or 1 lb rotini pasta (good quality) |
8 tablespoons butter |
1 lb polish sausage, sliced (or other smoked sausage) |
2 cups green onions, thinly sliced |
1 tablespoon garlic, minced |
3 1/2 cups heavy cream |
1/2 cup beer |
1 teaspoon white pepper |
1 teaspoon cayenne pepper |
2 teaspoons salt (or to taste) |
1 lb crawfish tail, frozen (peeled) |
Directions:
1. Cook the pasta according to package directions, being careful not to overcook. Rinse in cold water and set aside.
2. Melt the butter in a large skillet.
3. Add the sliced sausage and saute until lightly browned.
4. Add garlic and green onions. Cook while stirring for one minute.
5. Add the cream, beer, white pepper, cayenne pepper, and salt.
6. While stirring constantly, bring to a boil and cool for about two minutes until slightly thickened.
7. Add the crawfish tails, return to a boil and cook for one minute.
8. Add the pasta, mix in well, and cook until the pasta is heated through.
9. Serve immediatly.
|
|