Podcast: March 2005 Archives
Crawfish and Tasso Pasta
1/2 medium yellow onion, chopped fine
1/2 green bell pepper, chopped fine
2-3 green onions, chopped
3-4 cloves garlic
4-5 tablespoons olive oil
2-3 tablespoons flour
1/2 pound tasso, cubed
1 pound crawfish tails
1/2 cup fish or chicken stock
1/2 cup dry white wine
1 cup heavy or whipping cream
saute the onion, green onion, green pepper, and garlic in 2-3 tablespoons of olive oil over medium heat until the onion is transparent. add the tasso and heat for three minutes, stirring regularly. Add the remaining olive oil, then sprinkle the flour over the mixture. Continue to mix everything together and cook until the flour turns golden. Stir in the wine, then the chicken stock, thinning out the mixture. Add the cream, stirring continually. Add the crawfish tails and simmer. Serve over pasta. Serves 4-6.
YatCuisine: New Orleans Po-Boys
25 minutes. Po-boy history, New Orleans French bread, french fry, roast beef, and seafood po-boys. Recipe: BBQ Shrimp Po-boy.
Welcome to the first YatCuisine Podcast, a weekly presentation of YatPundit.
keywords: yatcuisine, new orleans, gumbo, roux
