What a game! In case you didn’t know, the Saints are going to the Super Bowl for the first time ever. Who dat! As a graduate of Tulane and a resident of Jackson (where the Saints train in the summer), of course I’m thrilled. In honor of the Saints’ victory, I have created this tasty, easy crawfish (not crayfish) pasta recipe. Perfect thing to serve at your Super Bowl party!
Now, to tell the truth, I was planning on making this pasta tonight, win or lose, because we brought home leftover shrimp and crawfish from the Crawdad Hole last night, and I needed a good way to use them up. Still, it’s nice that it’s a celebratory pasta instead of a consolation pasta, right?
Who Dat? Pasta
4-6 cups of pasta, cooked (I used farfalle)
1 pint heavy cream
4 tablespoons butter
2-3 cloves of garlic, chopped
½ cup shredded parmesan
1 link of andouille sausage (or smoked sausage if you can’t get andouille), diced
1 tsp. Tony Chachere’s
1 can whole corn kernels, drained
2 bunches of green onions, sliced very thin
1 package of frozen cooked crawfish tails, defrosted and washed
1 package of frozen deveined & peeled uncooked shrimp, defrosted and washed. (optional)
Heat saucepan to medium. Brown sausage. Add butter. Add garlic once butter is melted. Brown but be careful not to burn. Add cream and Tony’s. Let come to a boil, then reduce heat. Don’t let it boil over! (Okay, so mine boiled over, but it wasn’t the end of the world.) Once it’s reduced by about half, add the corn and parmesan. The parmesan should thicken it up.
If you’re using shrimp, add the shrimp now, and cook until just pink. Then remove sauce from heat, and add the crawfish tails. Let crawdads get warmed through, then pour over pasta. Top with green onions and more parmesan if you like.