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Crawfish Alfredo - from R.L.'s Off the Square
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From the Menu of ... R.L.’s Off the Square
1113 Floyd St., Covington
770-385-5045
Q: A fantastic restaurant in Covington called R.L.’s Off the Square serves delicious Cajun cuisine. I’m dying for the Crawfish Alfredo recipe! The Alfredo sauce is so flavorful, yet surprisingly light. -- Lizzy Encarnacao, Atlanta
A: If you’re going to have a Cajun restaurant, you’re going to have to have a crawfish dish or two. But it doesn’t have to be the same-old, same-old, says “Chef” R.L. Holmes. “Growing up in Louisiana, crawfish was one of those things that we had,” he said. “And I know that people enjoy Alfredo. My grandmother would do étouffée, but I thought, instead of just doing étouffée for it, I thought I’d do Alfredo with it.” The result is a dish that, for non-Louisianans, is exotic while still keeping a foot in familiar pasta territory.
A note about the “meat seasoning” and “vegetable seasoning” in the recipe: Holmes creates — and sells — his own special combinations at the restaurant. If a drive to Covington isn’t convenient , you can substitute salt and pepper to taste for both. The results may not be exactly the same, but they will still be delicious. -- Deborah Geering, for the Journal-Constitution
Crawfish tail meat is sold (usually frozen) at specialty stores and a few larger fish markets, including DeKalb Farmers Market. If you can’t find it, you can substitute shrimp or lobster. Although the restaurant gave these amounts for 4 portions, we felt this could easily serve twice that. Take a look at the nutritional analysis and decide for yourself.
Hands on time: 25 minutes Total time: 1 hour Serves: 4-8
Ingredients:
2 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2/3 cup white wine
2 3/4 cups heavy cream, divided
1 teaspoon R.L.’s vegetable seasoning (or a pinch each of salt and pepper), divided
1 pound fettuccine or other pasta
1 1/2 cups seafood or chicken broth
12 ounces crawfish tail meat
2 teaspoons R.L.’s meat seasoning (or salt and pepper to taste, see above)
1/2 cup grated Parmesan cheese
Instructions:
In a saucepan over medium heat, melt 1 teaspoon butter. Add about 2 cloves of the minced garlic and cook until fragrant, about 30 seconds. Add the wine and 2 cups cream. Bring to a simmer and cook, stirring occasionally, until reduced by half, about 30 minutes. Add vegetable seasoning, or season to taste with salt and pepper. Set aside.
In the meantime, bring a large pot of water to boil. Cook the pasta to al dente, drain and set aside. (Can be made up to 24 hours ahead. Store covered in the refrigerator.)
In a large pan, heat 1 tablespoon butter over medium-high heat and add the remaining garlic. Cook until fragrant, about 30 seconds, then add the seafood or chicken broth and the crawfish. Bring to a boil, then add the remaining cream. When it comes to a boil, add remaining 2 teaspoons butter and the reduced cream mixture. Stir in the meat seasoning, or season to taste with salt and pepper. Stir in the cooked pasta. Bring once again to a simmer, cook 15 seconds, then remove from the heat. Stir in the Parmesan cheese and serve.
In the meantime, bring a large pot of water to boil. Cook the pasta to al dente, drain and set aside. (Can be made up to 24 hours ahead. Store covered in the refrigerator.)
In a large pan, heat 1 tablespoon butter over medium-high heat and add the remaining garlic. Cook until fragrant, about 30 seconds, then add the seafood or chicken broth and the crawfish. Bring to a boil, then add the remaining cream. When it comes to a boil, add remaining 2 teaspoons butter and the reduced cream mixture. Stir in the meat seasoning, or season to taste with salt and pepper. Stir in the cooked pasta. Bring once again to a simmer, cook 15 seconds, then remove from the heat. Stir in the Parmesan cheese and serve.
Nutrition:
Per serving (based on 4): 1,196 calories (percent of calories from fat, 55), 40 grams protein, 91 grams carbohydrates, 3 grams fiber, 72 grams fat (43 grams saturated), 345 milligrams cholesterol, 536 milligrams sodium.
Per serving (based on 8): 598 calories (percent of calories from fat, 55), 20 grams protein, 46 grams carbohydrates, 1 gram fiber, 36 grams fat (22 grams saturated), 172 milligrams cholesterol, 268 milligrams sodium.
Per serving (based on 8): 598 calories (percent of calories from fat, 55), 20 grams protein, 46 grams carbohydrates, 1 gram fiber, 36 grams fat (22 grams saturated), 172 milligrams cholesterol, 268 milligrams sodium.
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Recipes from: R.L.'s Off the Square