Chef John Folse's Fettuccine Alfredo with Crawfish & Andouille - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Fettuccine Alfredo with Crawfish & Andouille

FETTUCCINE ALFREDO WITH CRAWFISH & ANDOUILLE

Prep Time: 20 Minutes
Yields: 4 Servings

Comment:
Italian cooking is very simple and usually very fast. It uses fewer ingredients for each dish than any other cuisine. This recipe is a prime example of that fact. However, here in Cajun Country we can always spot a way to improve a classic. The addition of crawfish and andouille makes this Italian recipe a Bayou favorite.

Ingredients:
12 ounces fettuccine, cooked
1 pound crawfish tails
1/2 cup diced andouille
1/4 cup unsalted butter
1 tbsp minced garlic
2 cups heavy whipping cream
1 cup chicken broth
2 egg yolks
1/2 cup freshly-grated Parmesan cheese
1/4 cup chopped chives or parsley
salt and cracked black pepper to taste

Method:
In a large sauté pan, melt butter over medium-high heat. Add andouille and sauté 2 to 3 minutes. Add garlic and continue cooking another 1 to 2 minutes. Stir in cream and chicken broth. Bring to a rolling boil, reduce to simmer and cook until cream is slightly thickened. Stir in crawfish and cook 2 to 3 minutes. Remove from heat and quickly whisk egg yolks into center of cream. Whisk constantly to keep eggs from scrambling. Fold cooked pasta into mixture. Follow with cheese and chives or parsley, continuing to blend. Season with salt and pepper. Serve immediately or pasta will become pasty.

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