Posted: Apr 16, 2014 4:44 PM by Chef Kelley McCann/AE Stevenson
Updated: Apr 16, 2014 4:44 PM
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.
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.