This pasta dish was first introduced at Lafitte's Landing Restaurant
in 1981. Pasta was coming of age in American cooking and South Louisiana
had the perfect ingredients for such a dish. Today, this dish is
found throughout America.
- 3 cups cooked angel hair pasta
- 1 cup cooked crawfish tails
- 1/4 pound butter
- 1 ounce dry white wine
- 1 tbsp chopped garlic
- 1 tbsp lemon juice
- 1/4 cup chopped green onions
- 2 cups heavy whipping cream
- 1/4 cup sliced mushrooms
- 1/4 cup diced red bell pepper
- 1/2 cup diced tomatoes
- 1 tbsp chopped parsley
- 1/2 cup diced andouille or bacon
- salt and cracked black pepper to taste
In a two quart heavy bottom sauce pan, melt butter over medium high
heat. Add garlic, green onions, mushrooms, tomatoes and andouille.
Saute three to five minutes or until all vegetables are wilted.
Add crawfish and cook for an additional two minutes. Deglaze pan
with white wine and lemon juice, and continue cooking until volume
of liquid is reduced to one half. Add heavy whipping cream and,
stirring constantly, reduce until cream is thick and of a sauce-like
consistency, approximately five minutes. Add diced red bell pepper
and cook for one minute. Remove from heat, add parsley and season
to taste using salt and pepper. Gently fold in cooked angel hair
pasta and serve. May be chilled and served as a cold pasta salad.