Roux Louisiana's Mardi Gras Pasta
BATON ROUGE - Fresh off their grand opening last week, Roux Louisiana at Phil Brady's Chef David Johnson joined John Pastorek in the 2une In kitchen Wednesday to whip up another delicious dish.
On the menu this week: Mardi Gras Pasta
1 lb. of pasta
1 lb. of crawfish
¼ cup of heavy cream
¼ cup of white wine
¼ cup of purple onion
1 ½ cup of fresh spinach
¼ cup of Parmesan cheese
¼ cup of green onions
2 tablespoons of creole seasoning
Sauté purple onions and when translucent add crawfish. Add creole seasoning and white wine. Add heavy cream. Remove from heat and add Parmesan. Mix in pasta and spinach. Garnish with green onions.
Roux Louisiana is now on Twitter, Instagram and Pintrest. You can follow them @rouxlouisiana You can also check out all of their promotions, including giving away ten free meals a day for ten days, by visiting their Facebook page.
2une In next Wednesday for one more delicious recipe from Chef David Johnson and Roux Louisiana.
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