I'll get things started with my Crawdad Alfredo.
16 oz. of Crayfish tail meat (fresh or frozen n' thawed)
1/2 stick of unsalted butter.
2 cups of mirepoix- chopped carrots, celery and onions.
1 clove garlic, chopped
4-5 peices of bacon, chopped
1-2 tablespoons AP flower.
1 10 oz. can of hot Rotel tomato/chilies mix
1 10 oz. can of Cream of Mushroom soup, mixed with 2 cups Alfredo sauce. this is the sauce base.
16 oz. Penne pasta
Start by putting your water on for the pasta, and clarify the butter in a skillet. Sweat the mirepoix and garlic together until it's soft. Add the Crayfish meat and bacon, raise the heat and saute it all until the bacon is cooked crispy. Fish the bacon & crawdad meat out with a slotted spoon and reserve. By this time your water should be at a boil on the other burner, so add some salt & dump in your pasta.
Now comes honestly the most important step. Making the roux. Raise the heat to high under the veggie/butter/bacon fat mixture in the skillet and add the flour slowly by using a fine sieve while you stir like hell with a balloon whisk in the other hand. When it gets to be about the consistency of molten caramel, keep whisking until it turns a tan color, then dump in the can of Rotel to de-glaze the pan and whisk until everything is homogeneous. This requires a bit of multi-tasking, but if you screw this up the dish is ruined.
After the roux is happy and bubbling away, dump in the sauce base mix well & set it on the back burner on high heat to reduce to about 2/3rd's it's total volume.
By now, about 9 minutes or so have elapsed, and your pasta should be al dente. Drain in a colander, and add the crawdad meat & chopped bacon back to the sauce. Heat an additional minute or two, and toss the sauce meat with the pasta.
Serves four.
16 oz. of Crayfish tail meat (fresh or frozen n' thawed)
1/2 stick of unsalted butter.
2 cups of mirepoix- chopped carrots, celery and onions.
1 clove garlic, chopped
4-5 peices of bacon, chopped
1-2 tablespoons AP flower.
1 10 oz. can of hot Rotel tomato/chilies mix
1 10 oz. can of Cream of Mushroom soup, mixed with 2 cups Alfredo sauce. this is the sauce base.
16 oz. Penne pasta
Start by putting your water on for the pasta, and clarify the butter in a skillet. Sweat the mirepoix and garlic together until it's soft. Add the Crayfish meat and bacon, raise the heat and saute it all until the bacon is cooked crispy. Fish the bacon & crawdad meat out with a slotted spoon and reserve. By this time your water should be at a boil on the other burner, so add some salt & dump in your pasta.
Now comes honestly the most important step. Making the roux. Raise the heat to high under the veggie/butter/bacon fat mixture in the skillet and add the flour slowly by using a fine sieve while you stir like hell with a balloon whisk in the other hand. When it gets to be about the consistency of molten caramel, keep whisking until it turns a tan color, then dump in the can of Rotel to de-glaze the pan and whisk until everything is homogeneous. This requires a bit of multi-tasking, but if you screw this up the dish is ruined.
After the roux is happy and bubbling away, dump in the sauce base mix well & set it on the back burner on high heat to reduce to about 2/3rd's it's total volume.
By now, about 9 minutes or so have elapsed, and your pasta should be al dente. Drain in a colander, and add the crawdad meat & chopped bacon back to the sauce. Heat an additional minute or two, and toss the sauce meat with the pasta.
Serves four.
