Crawfish Carboneaux

Ingredients:

• 3 c. cooked angel hair pasta
• 1 c. Louisiana crawfish tailmeat
• 1/4 lb. butter
• 1 oz. dry white wine
• 1 T. chopped garlic
• 1 T. lemon juice
• 1/4 c. chopped green onions
• 2 c. heavy whipping cream
• 1/4 c. sliced mushrooms
• 1/4 c. diced red bell pepper
• 1/2 c. diced tomatoes
• 1 T. chopped parsley
• 1/2 c. chopped Andouille or bacon
• Salt and cracked black pepper
  

Directions:

1. In a heavy saucepan, melt butter over high heat. Add garlic, green onions, mushrooms, tomatoes and Andouille or bacon. Sauté' 3-5 minutes or until vegetables are wilted. Add crawfish and cook 2 minutes.
2. De-glaze pan with white wine and lemon juice and continue cooking until liquid is reduced by half. Add whipping cream and, stirring constantly, reduce until cream is thick and of a sauce-like consistency, about 5 minutes. Add bell pepper and cook 1 minute.
3. Remove from heat, add parsley and season to taste with salt and pepper. Gently fold in cooked pasta and serve. May be served hot or chilled as a pasta salad.