It’s time for another installment from “Real Cajun” by Donald Link. In what is fast becoming one of my favorite cookbooks, Link presents a number of recipes that that seem very approachable, even to those unaware of the goodness of
It seems that I can’t find a quick and easy recipe any more, and that’s a good thing. I like a recipe that takes time and effort, and with a fair amount of prep work, this one seems to fit that bill.
Here we have a finely chopped jalapeno pepper, poblano pepper, and small onion. Also on the plate are 3 cloves worth of minced garlic.
I love how the pan is taking on a lovely red color from those spices.
This whole concoction, along with 3 dashes of your favorite hot sauce, are cooked until the veggies were softened. Link gives pretty good time estimates as his 5 minutes for this step were right on the ball.
10 minutes did wonders for this dish. The sauce was now a rich, creamy color and there were no flour clumps to be found. My only worry is that the crawfish had been cooking for a good 20 minutes at this point. That seems an awfully long time for a precooked meat.
A good ladleful or two of sauce was spooned over a waiting bowl of fettuccine and while it was good, it was missing something.
There we go, freshly grated parmesan never hurt anyone. Yes, it’s rich. Yes, it’s a little time consuming. Yes, it’s completely worth the effort. Link writes that he served this sauce over redfish to impress his then future wife. I don’t know how well it worked for him, but I’d be impressed if someone made me this dish.