Jason Huguet, Owner/Chef Steamboat Warehouse

Pasta Lafourche

Pasta Lafourche

• 1 lb Louisiana Crawfish tails
• ¼ lb unsalted real butter
• 1 rib of celery (finely chopped)
• ½ C diced onions (1/4 inch)
• 12-15 garlic cloves, thinly sliced
• ½ C dry sherry
• ½ C frozen spinach leaves (drained)
• Salt & cayenne pepper to taste
• ¼ C plain bread crumbs
• 3 T sour cream
• 1 lb Lasagna Pasta

Method:
Boil the pasta, drain & set aside. In a large sauce pan , melt the butter over medium heat. When the butter is hot, add the celery, garlic & diced onions. Saute over medium heat until wilted, about 5 minutes. Next, deglaze with the sherry & reduce to 1/3. Add the crawfish tails & allow the contents to cook for another 5 minutes, allowing the crawfish to “bleed” their juices. This will give the dish a “rusty” color. After this step, add the spinach & seasoning then mix well. Remove from heat & add the sour cream, making sure to mix until all is incorporated. Finally, add the bread crumbs to soak up the excess moisture, taste for seasoning, and adjust if necessary.
Take each pasta strip and cut in half width ways. Fill each strip with a bout a tablespoon of stuffing then roll it up. Continue until all are filled.
To finish the dish, place the filled pasta on a baking pan and place them in a 350 degree oven for about 12-15 minutes or until heated throughout.

For Sauce:

• 1 qt Heavy Whipping Cream
• 1 C Seafood stock or broth
• 4 oz Frozen spinach leaves (drained)
• 8 oz Fresh Lump Crabmeat

Method:
First pick through the crabmeat to make sure it is completely free of shells & set aside. Next, in a magnalite pot, reduce the heavy cream & seafood stock until desired thickness is achieved. Remove from heat & add the spinach leaves, making sure all is mixed well. Finally, add the crabmeat, mix thoroughly and ladle over the filled pasta.

Enjoy!