I’m over here doing my happy dance, because your girl has come up with another recipe that will have you licking the spoon and shimmying to a two-step in your kitchen. You know the dance–the one that you do when you just cooked something soooo good, it just makes you want to do a little celebration dance. In today’s post, I am showing you how to make Creole Crawfish Tomato Alfredo, with the help of my friends at Pomi USA.
Pomi enjoyed my Shrimp & Sausage Creole recipe so much, that they asked that I create another Cajun style recipe using their high quality tomato products. Clearly I obliged, and here we are today. Going over how to make this one skillet meal that gives a bayou vibe that will leave everyone full with satisfaction!
After living so many years in the South, I’ve discovered that a ton of people like to add seafood to the menu when Thanksgiving comes around. So, go ahead and add this Creole Crawfish Tomato Alfredo to the list so that your guests can brag that your Thanksgiving had a dish for every palette!
Now that we are a thriving hungry family of four, I constantly have to adjust my recipes to accommodate everyone’s palette. As of today, we now have one and a half people who don’t eat whole tomatoes. FYI, the half represents Harper who now dislikes tomatoes just because she’s heard her Daddy say the same. So, because the house is almost equally divided, I make this dish with Pomi Strained Tomatoes as well. That way, they can still enjoy the delicious sauce without having to pick through the chunky tomatoes that my son, Ivey, and I truly love….sigh.
Our current family food scenario got me to thinking: maybe other families go through the same thing at the dinner table. So, I wanted to give you a few alternatives for this dish that will accommodate everyone.
Creole Crawfish Tomato Alfredo FAQS
- Do I have to use Chopped Tomatoes? – No, you can totally used strained tomatoes. Your sauce will just be a bit smoother.
- Do I have to use Andouille Sausage? – Absolutely not, I know a lot of people think Andouille is too spicy, so sometimes I use Smoked Sausage as an alternative.
- Why use the Pomi Brand? – I love using Pomi products because there are no additives and no salt is added. The no salt alone helps because it allows me to really control how much salt goes into my dish.
- I’m not the biggest crawfish fan, are there any alternatives? – Absolutely! You can use shrimp as an alternative or mushrooms if you don’t want seafood. Just make sure everything is raw before you add to the skillet!
How to make Creole Crawfish Tomato Alfredo
Ingredients
Olive Oil 16oz Andouille Sausage (sliced) 1 Small Green Pepper (diced) 1 Small Onion (diced) 1/2c Celery (finely diced) 2 Garlic Cloves 1tbs Butter 3c Heavy Cream 8oz Fresh Parmesan (shredded) 1/4c Lemon Juice 2tbs Cajun or Creole Seasoning Black Pepper (Desired amount) 26oz Pomi Chopped Tomatoes or Pomi Strained Tomatoes 1lb Crawfish Meat Cooked Bowtie Pasta
Instructions
In a large skillet over medium heat, add a drizzle of olive oil. Add your andouille sausage to the skillet. Brown your meat, and then add your holy trinity (onion, green pepper, and celery). As your holy trinity starts to get tender, stir in your garlic. Sit sausage, holy trinity, and garlic to the side. In the same skillet, keep temperature on high. Melt butter in skillet, then pour in heavy cream. When cream begins to get warm, slowly start to stir in shredded parmesan. I recommend a 1/4 c at a time to ensure that the cheese melts properly. Once your cheese sauce is complete, stir in lemon juice, cajun/creole seasoning, and pepper. Stir in sausage, holy trinity, and garlic into the cheese sauce. Toss in your cooked pasta, and make sure the sauce completely covers everything. Serve warm and top with more shredded parmesan and fresh parsley.
If you enjoy this recipe, then you may also enjoy my Shrimp & Sausage Creole. Also if you give it a try, please be sure to snap a photo and tag me on social media @RosalynnDaniels and feel free to dm me if you have any questions.
When do you add the crawfish? Seen this in a magazine and this site but no mention of what to do with main ingredient?
I genuinely apologize for the delay. You add the crawfish at the very end. Treat it as you would shrimp 🙂