February 16, 2012 at 5:51 PM CST - Updated August 22 at 4:56 AM
• 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.