Ok so now that that has been said, I also want to say this ish is, in the words of Kai(my son), "This is sasayzing!!!"
Crawfish season has been upon is and so far it has been an amazing season!!! Ben has perfected the boil and I'm pretty impressed but what to do with the leftover tails IF there's any??? Well here's a recipe got you. It's crawfish pasta sauce. Get your favorite pasta and just add this. Enjoy......and Eat on!!!!
Ingredients:
1 lb Louisiana Crawfish Tails
1/4 cup Canola oil
2 cups Onions, small dice
1 cup Green bell peppers, small dice
1 cup Red bell peppers, small dice
2 Tbsp Creole seasoning
4 cups Heavy cream,
1/2 cup Green onions, divided
1 cup Tomatoes, canned, diced
1/4 cup Sherry cooking wine
2 sprigs Fresh thyme
1 ea Bay leaf
Salt and Pepper, to taste
Directions:
Heat canola oil in a large sauté pan over medium-high heat. Add onions and sauté until translucent, but with no color (about 5 minutes). Add green and red bell peppers and Creole seasoning. Combine 4 cups cream, tomatoes, garlic, sherry, thyme, and bay leaf in large sauce pot. Bring to simmer and cook until reduced by 1/2. Strain into sauce pot and season to taste with salt and pepper. Add crawfish. Garnish with 1/2 cup chopped green onions. Mix with your favorite pasta and ENJOY!!!!
Picture courtesy of my BF: Esmirna Sarceno :)
