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.

Serves:  4

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