2 oz. olive oil
2 oz. minced garlic
3 oz. diced onions
1 oz. minced shallots
3/4 cup diced mixed bell peppers
1 cup crawfish tail meat
3 oz. andouille sausage
10 oz. precooked angel hair pasta
1 to 2 tablespoons creole spice
tabasco sauce to taste
chef salt (kosher salt, thyme, and dry mustard basil) to taste
1 cup heavy cream
In olive oil, sautee garlic, onions, shallots, mixed bell peppers, andouille sausage, and creole seasonings until tender. Add crawfish tail meat, toss, then add angel hair pasta, and toss again. Add heavy cream and reduce to desired consistency. Add extra seasonings to taste and serve. Enjoy!
If you're having trouble finding crawfish meat, give Exec. Chef John Wesley a call at (419) 824-5890.