Blackened crawfish, spinach and andouille cream


Blackened crawfish on spinach and mashed sweet potatoes and andouille cream….to me just..the flavor of crawfish, the spinach contrasted with the sweet potatoes and a nice andouille cream…mmm makes me drool, so here’s how I do it.
1 pound sweet potatoes
1 tablespoon butter
1/4 teaspoon cinnamon
1 tablespoon oil
1 andouille sausage, diced
2 tablespoons onion, diced
2 tablespoons celery, diced
2 tablespoons bell pepper, diced
1 clove garlic, chopped
1 teaspoon thyme, chopped
1/4 cup white wine or broth
1 cup heavy cream
1 teaspoon creole seasoning
1 tablespoon butter
1 pound crawfish
1 tablespoon oil
2 teaspoons creole seasoning
1 tablespoon butter
1 bunch spinach, coarsely chopped
2 tablespoons parsley

Now I’m not sure about everyone else. I love my potatoes baked rather then boiled.  So to begin we must bake the sweet potatoes in a preheated 400F oven for an hour. They should be fork tender. Then we scoop out them yummy insides and mash with butter and cinnamon and then set it aside. About half way through cooking the potato we need to get the oil in a pan over medium high heat going, and then saute the sausage for 3 minutes, the onion, celery, pepper, for 2 minutes, and the garlic and thyme for half a minute. Then pour wine into the pan…this deglazes the pan. Then we add the cream and creole seaoning and simmer this for about 5 minutes it’ll reduce in half. Then we add in more butter and remove from heat. Then we toss crawfish tails in oil and creole seasoning till well coated. Then melt more butter in another pan over medium high heat, and then saute the crawfish for 1-3 minutes and then set aside.  Then we must blanch the spinach. To do this, bring a pot of water to a boil, then drop the spinach into the pot once it’s boiling for 2-3 minutes, then drain them and run ice cold water over them. This way you get the nice green color still in it. Then divide sweet potatoes amongst 4 plates, add spinach, then the crawfish, drizzle with the andouille cream, and sprinkle on some fresh parsley…mmmm starving now.

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3 comments on “Blackened crawfish, spinach and andouille cream

  1. […] Blackened crawfish, spinach and andouille cream (livindolcevita.wordpress.com) […]

  2. Scot Lionberger says:

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