| 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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