From the new cookbook "A Streetcar Named Delicious: I Love New Orleans Cookbook!" by Todd-Michael St. Pierre
 

Available at... www.LouisianaBoy.com


Laissez-Faire Party-Gras Pasta


INGREDIENTS:

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)

METHOD:

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
amount.

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!