Crawfish Tasso Cream Sauce Food

CRAWFISH AND CREAM OVER PASTA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
• In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
• Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
• Combine all ingredients thoroughly.

CREOLE CREAM CHEESE POTATO GNOCCHI WITH CRAWFISH SAUCE

Steps:

• For the Gnocchi:.
• In a medium saucepan cover the potato with salted cold water. Bring to a boil over medium heat. Cook until tender. Drain.
• Peel away the skin and run potato through a ricer or food mill.
• In a large bowl, combine potatoes, flour, butter, creole cream cheese, salt and pepper.
• Stir until smooth, and flour is incorporated. (About 15 seconds).
• Add egg yolks.
• Stir 15 seconds more.
• Turn dough out onto a floured work surface and cut into 8 portions.
• Working with one portion at a time, roll outward from the center, into a long thin strand (about 1/2 inch in diameter).
• Cut into 1/2 inch pieces and sprinkle the tops with flour. Transfer to a baking sheet.
• Bring a large pot of salted water to a boil. While stirring, add the gnocchi to the water.
• Cook 3 to 3 1/2 minutes, or until gnocchi start to float.
• Remove and place in an ice bath.
• Drain and transfer to a large bowl.
• Toss with the vegetable oil.
• For the Crawfish Sauce:.
• Heat a large skillet over medium-high heat.
• Add butter and shallots. Cook until shallots are wilted.
• Add crawfish, tasso, mushrooms and Creole seasoning. Cook and stir for 2 minutes.
• Add heavy cream and bring to a simmer.
• Add gnocchi, and cook for 2 minutes, until hot and sauce is slightly thickened.
• Stir in Creole cream cheese, truffle oil and tarragon. Cook for 30 seconds.

CRAWFISH CREAM SAUCE

Steps:

• Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 mintues. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 mintues. Add butter, salt, pepper to taste. Fold in green onions and serve over already cooked fillets.

CRAWFISH AND TASSO FETTUCCINE

Steps:

• Prepare fettuccine according to the package directions; drain and keep warm.
• In a skillet over medium heat, melt the butter.
• Add in the garlic; saute and stir constantly for 3 minutes or until tender (don't let it burn).
• Add in the tasso and next 3 ingredients; saute and stir constantly for 5 minutes.
• Add in flour; stir to combine.
• Gradually stir in whipping cream and the next 5 ingredients.
• Stir constantly while bringing to a boil; once mixture is boiling, cook and stir constantly for 1 minute or until smooth and thickened.
• Add in crawfish tails; stir occasionally and cook just until heated through.
• Place fettuccine onto individual serving plates; top with crawfish sauce.
• Sprinkle with parmesan cheese and serve.