Smoked Andouille Sausage and Louisiana Crawfish over Pasta

Smoked Andouille and Louisiana Crawfish over Pasta

Everyone loves a good bowl of pasta, and even more so when it is covered in seafood or sausage. Why not have both? Smoked Andouille and Crawfish over Pasta makes a great meal. The crawfish and andouille sausage create a flavorful blend that tingle the taste buds, and provide a delectable dish.

Crawfish over Pasta Ingredients:

• 4 tablespoons of virgin olive oil
• 2 tablespoons of sliced garlic
• 4 tablespoons of minced shallots
• 1 teaspoons of chile flakes
• 2 teaspoons of fresh chopped sage
• 1/4 of a cup of chopped Andouille sausage
• 1/2 of a cup of Louisiana crawfish tails
• 1/4 of a cup of chicken stock
• 1/2 of a cup of smoked tomato puree
• 1/4 of a cup of heavy cream
• 5 cups of Farfalle (bowtie pasta), cooked al dente
• 1 tablespoon of butter
• salt and freshly ground black pepper to taste

Crawfish over Pasta Instructions:

1. Heat the olive oil in a saute skillet over medium-high heat.
2. Add the garlic, shallots, chile flakes, sage, Andouille and crawfish tails.
3. Saute for about 1 minute.
4. Add the chicken stock and cook until it begins to bubble.
5. Add the tomato puree and cream.
6. Stir while bringing to a boil.
7. Reduce the heat to medium-low, allow the sauce to thicken enough to coat the back of a spoon.
8. Remove from heat.
9. In  a large bowl. Add the pasta and butter; toss until butter is incorporated.
10. Serve the pasta on a plate and cover with the crawfish sauce.
11. Season to taste with salt and pepper.

Note: Plain tomato puree may be used in Crawfish over Pasta if smoked is not available.