Chef of the Month

Roux Louisiana's Mardi Gras Pasta

Font size

Posted: Apr 23, 2014 7:02 AM by Hunter Robinson
Updated: Apr 23, 2014 7:02 AM
Source: WBRZ

  Rating: 4.0 (3 votes)

Topics: Roux Louisiana, Phil Brady's, Chef, David Johnson, John Pastorek, 2une In kitchen, 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

Ingredients:
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

Directions:
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.

comments powered by Disqus

Most Popular