Name: Emeril's Cream Sauce over Angel Hair Pasta
Ingredients: 1 tb Olive oil; 1/2 c Small diced Tasso sausage; 2 tb Minced shallots; 1 lb Crawfish tails; 1 tb Minced garlic; 1/2 c Peeled; seeded, and chopped Italian Plum tomatoes; 1/2 c Chopped green onions; 1 1/2 c Heavy cream; 2 tb Butter; 1 lb Angel hair pasta; cooked al denta; 1/2 c Parmesan Cheese; 2 tb Chopped chives; Salt and pepper

Some persons think they can know God by means of their own human reason. But reason is a blind ally spiritually. It has always been the great minds exercising their powers apart from the Word of God who have produced the great heresies. Some think they can discover God by listening to a so-called “inner voice.” But the voice is often nothing more than an expression of their own inner desires. Quite a few think that spiritual truths can be verified by supernatural events or miracles. But the Bible everywhere teaches that even miracles will not lead men and women to understand and receive God's truth unless they themselves are illuminated by the Bible (see Luke 16:31). I believe that we can state categorically that there is no knowledge apart from Jesus Christ and that there is no knowledge of Jesus Christ apart from a knowledge of the Bible.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	New Orleans		1	Servings

INGREDIENTS

1	tb	Olive oil
1/2	c	Small diced Tasso sausage
2	tb	Minced shallots
1	lb	Crawfish tails
1	tb	Minced garlic
1/2	c	Peeled; seeded, and chopped Italian Plum tomatoes
1/2	c	Chopped green onions
1 1/2	c	Heavy cream
2	tb	Butter
1	lb	Angel hair pasta; cooked al denta
1/2	c	Parmesan Cheese
2	tb	Chopped chives
		Salt and pepper

INSTRUCTIONS

1. In a large saute pan, heat the olive oil.
2. When the oil is hot, render the Tasso for 2 minutes.
3. Add the shallots and crawfish and saute for 1 minute.
4. Stir in the garlic, tomatoes, and green onions, saute for 1 minute.
5. Season the mixture with salt and pepper.
6. Stir in the cream and bring up to a boil.
7. Reduce the heat to a simmer and cook for 4-6 minutes or until the sauce
has reduced enough to coat the back of a spoon.
8. Season the sauce with salt and pepper.
9. Stir the butter into the sauce.
10. Add the pasta to the pan and gently toss the pasta into the sauce.
11. Garnish the pasta with the grated cheese and chives.
Note: Yields: 4 appetizer servings.
Recipe from "Emeril's New New Orleans Cooking" Copyright + 1993 by Emeril
Lagasse
Posted to recipelu-digest Volume 01 Number 172 by jecraig@lan-inc.com on
Oct 27, 97

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