Recipe Courtesy of Chef Justin Ferguson - Louisiana Kitchen & Culture
4 Tablespoons olive oil
2 Tablespoons sliced garlic
4 Tablespoons minced shallots
1 Teaspoon chile flakes
2 Teaspoons fresh chopped sage
1/4 cup chopped Andouille sausage
1/4 cup Louisiana crawfish tails
1/4 cup chicken stock
1/2 cup smoked tomato puree
1/4 cup heavy cream
5 cups pasta of your choice, cooked al dente
1 Tablespoon butter
Salt and freshly ground black pepper to taste
Heat olive oil in saute skillet set over medium-high heat. Add garlic, shallots, chile flakes, sage, Andouille and crawfish. Saute for 1 minute. Add chicken stock and cook until bubbling. Add tomato puree and cream. Bring to a boil. Reduce heat to medium-law and reduce until saute thickens enough to coat the back of a spoon. Add pasta and butter; toss until butter is incorporated. Season to taste with salt and pepper.
Note: Plain tomato puree may be used if smoked is not available.