Recipes

Category

Pasta

Cuisine

Creole

Source

Dale Curry

URL - Link

http://www.myneworleans.com/New-Orleans-Magazine/March-2009/Heads-Up/

Number of Servings

Serves 4-6

Ingredients

1/2 pound smoked sausage 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3 green onions, chopped, white and green parts divided 1/2 bell pepper, chopped 1 rib celery, chopped 3 cloves garlic, minced 1 teaspoon Italian seasoning Salt, pepper and cayenne pepper to taste 2 cups heavy cream 1/2 pound linguine, fettuccine or pasta of choice 1 pound Louisiana crawfish tails, with fat 2 tablespoons chopped flat-leaf parsley 1/2 cup grated good-quality Parmesan

Directions

Slice sausage into 1/4-inch circles. In a heavy pot, brown on both sides. Add oil and sauté onion, bell pepper, celery and white parts of green onion until soft. Add garlic and sauté 1 minute more. Add seasonings and cream, and reduce over a medium-low fire for about 8 minutes until thickened. Meanwhile, boil pasta according to package directions. Drain, toss with a little olive oil or a bit of the sauce, and hold in warm pot. Add crawfish to cream mixture and simmer for 5 minutes. Add green onion tops and parsley and simmer 1 minute more. Remove from fire and stir in cheese. When ready to serve, toss with pasta and serve on large platter. At the table, offer extra Parmesan to sprinkle, if desired.