Categories: Recipes Date: Mar 24, 2014 Title: Crawfish Kowalski
Make Jeannie Fonseca your first stop at the Tuesday Market for the Louisiana crawfish tails you'll need for this Crawfish Kowalski. Then pick up a pack of smoked sausage from Isabel Mendez, butter and cream from Progress Milk Barn and a bunch of green onions from one of our fantastic produce vendors. There are bunches and bunches of them at the market right now.
Cook pasta according to package directions, being careful not to overcook. Rinse in cold water and set aside.
Melt butter in a large skillet. Add andouille and sauté until lightly browned. Add green onion and garlic; cook and stir for 1 minute. Add cream, beer, salt, cayenne pepper, and white pepper. Bring to a boil, stirring constantly, and cook for about 2 minutes or until mixture is slightly thickened. Add crawfish tails and return to a boil; cook for 1 minute. Mix in pasta and cook until pasta is heated through. Serve immediately.
Recipe compliments of Richard Stewart, The Gumbo Shop