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How to make Creole Crawfish Tomato Alfredo


  • Author: Rosalynn Daniels

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.