This recipe is a Cajun-Creole slant on popular fettuccine Alfredo, with the creaminess of a cheesy Alfredo sauce combined with andouille sausage and crawfish from Louisiana. Based on an original recipe from Louisiana Chef John Folse, this is a very rich and delicious dish that your family will love.
12 ounces fettuccine, cooked al dente
1 pound crawfish tails
1/2 cup diced andouille
1/4 cup unsalted butter
1 tbsp minced garlic
2 cups heavy whipping cream
1 cup chicken broth
2 egg yolks
1/2 cup freshly-grated Parmesan cheese
1/4 cup chopped chives or parsley
salt and cracked black pepper to taste
1. In a large sauté pan, melt butter over medium-high heat. Add andouille and sauté 2 to 3 minutes. Add garlic and continue cooking another 1 to 2 minutes. Stir in cream and chicken broth. Bring to a rolling boil, reduce to simmer and cook until cream is slightly thickened.
2. Stir in crawfish and cook 2 to 3 minutes.
3. Remove from heat and quickly whisk egg yolks into center of cream. Whisk constantly to keep the egg yolks from scrambling.
4. Fold cooked pasta into mixture. Follow with cheese and chives or parsley, continuing to blend. Season to taste with salt and pepper. Serve immediately or pasta will become pasty.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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