• 1 pound cooked and drained pasta of your choice • 3 tablespoons olive oil • 2 tablespoons unsalted butter • 1 cup chopped yellow onions • 1 tablespoons minced garlic • 2 teaspoons blackened seasoning • ½ teaspoon salt • ¼ teaspoon cayenne • ¼ cup sherry wine • 2 cups heavy cream • ¼ teaspoon dried thyme • 1 teaspoon chicken base • 1 pound crawfish tails (precooked and peeled) • ½ cup chopped green onions • ½ cup chopped tomato • 1 cup grated parmesan
In a large sauté pan or skillet, melt the butter and add olive oil over medium-high heat. Add onions and sauté until translucent. Add garlic, blackened seasoning, salt, thyme, chicken base and cayenne cooking for 1 minute stirring constantly. Add sherry wine and cook over high heat until most liquid has evaporated. Add chopped tomato and sauté for one minute.
Stir-in cream and simmer over lower heat for up to five minutes. Add the crawfish tails and cook an additional 5 to 10 minutes until thickened and heated thoroughly. Fold in green onions and ½ cup of parmesan cheese. Add the warm pasta and toss to coat with the sauce. Remove from the heat and garnish with the remaining ½ cup of parmesan cheese.
Serve in a large martini glass and garnish with a sprig of fresh thyme and a whole boiled crawfish.
The Saints want to establish playoff position in the NFC South, redeem themselves from the embarrassment of Monday night's debacle in Seattle and prove that Who Dat fans are the loudest.more>>
The Saints want to establish playoff position in the NFC South, redeem themselves from the embarrassment of Monday night's debacle in Seattle and prove that Who Dat fans are the loudest in the sporting world in an indoor stadium.more>>