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Todd-Michael St. Pierre

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Laissez-Faire Party-Gras Pasta!
5/9/2009 7:36:47 AM

Why depend on the kindness of strangers? When you can learn to cook New Orleans famous cuisine for yourself... It's easy Blanche!
From the new cookbook "A Streetcar named Delicious: Festive! Famous! Fabulous! New Orleans Cuisine!" by Todd-Michael St. Pierre
Available June 1, 2009

See for details!

Laissez-Faire Party-Gras Pasta


4 cups cooked angel hair pasta
2 cups cooked crawfish tails
2 slices of Canadian bacon
2 cups uncooked baby/petite leaf) spinach
1 tbsp fresh basil
1 ounce (Blush) wine
1 tbsp fresh lime juice
1 tbsp fresh lemon juice
1 cup heavy cream
1 cup sliced mushrooms
1/4 cup chopped fresh chives
1 tbsp minced garlic
1/2 cup diced tomatoes
1/4 cup diced yellow bell pepper
(or banana pepper)
2 tbsps chopped fresh parsley
2 tbsps pine nuts
1 tsp mint
1/2 tsp lemon pepper
Cajun and Creole seasoning to taste
(I like Tony Chachere's or Slap Ya Mama)


Cook the Canadian bacon, remove bacon and cook the mushrooms,
chives, garlic and tomato in grease.

Sauté for 4-6 minutes. Add crawfish tails, yellow bell pepper,
basil and return the Canadian bacon.

Add wine, lemon and lime juice.

Keep cooking on medium heat until liquids are reduced to half the original

Add heavy cream, stir continually as you reduce the mixture over medium heat until it is a sauce. Now remove the saucepan from the heat.

Add spinach, mint, lemon pepper, pine nuts and parsley. (Mix well)

Pour onto Angel Hair Pasta and add Cajun & Creole seasoning to taste
and garnish with three fresh slices of lime and three fresh slices of lemon for a decorative touch. And finish off the wine with supper!

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More Blogs by Todd-Michael St. Pierre
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