Crawfish pasta with mustard cream sauce
BATON ROUGE - For a quick and savory Easter meal try making some pasta, with a Louisiana spin. Below is the recipe on how to make crawfish pasta with a Dijon mustard cream sauce.
- 4 PORTIONS OF RIGATONI PASTA (COOKED)
1 LB FRESH LOUISIANA CRAWFISH TAILS
1 PINT GRAPE TOMATOES
½ CUP GREEN PEAS
½ CUP CHOPPED GREEN ONIONS
1 T CHOPPED GARLIC
2OZ. WHITE WINE
2 OZ. DIJON MUSTARD
6 OZ. HEAVY CREAM
2 OZ. GOAT CHEESE
PINCH OF CRAWFIH BOIL SEASONING
In a large sauté' pan, add cream, white wine, goat cheese and dijon mustard. Allow the ingredients to reduce. When sauce has thickened, add in the remaining ingredients, until it has developed into a thick cream sauce that coats the entire dish. Separate into 4 separate vessels and garnish with chives.
Chef Kelley McCann is the executive chef of Galatoire's Bistro in Baton Rouge, and a regular guest on WBRZ News 2 at 4:00 every Wednesday.