Vaucresson Creole Sausage and Crawfish | Louisiana Kitchen & Culture

Ingredients

• 4 tablespoons olive oil
• 4 tablespoons minced shallots
• 2 tablespoons minced garlic
• 2 teaspoons fresh sage, chopped
• 1 teaspoon chile flakes or to taste
• ½ pound Louisiana crawfish tails
• ¼ cup chicken stock
• ½ cup tomato puree
• ¼ cup heavy cream
• 12 ounces pasta of your choice, cooked al dente (save and set aside about 1 cup of the pasta cooking water)
• 1 tablespoon butter
• salt and freshly ground black pepper to taste
• 1 pound hot Creole sausage, grilled or broiled, and sliced