Truffled Crawfish Boil Gnocchi



  • gallon water
  • 1/2 Cup  Creole seasoning, plus more to taste
  • 2 Tablespoons  butter
  • 2 Tablespoons  minced garlic
  • 2 Tablespoons  minced shallots
  • 1/4 Cup  diced Andouille sausage
  • 1/4 Cup  diced sweet potato
  • 1/4 Cup  corn, cut off the cob
  • 1/4 Cup  tomato, dried
  • 1/4 Cup  diced mushrooms
  • 1/4 Cup  diced onion
  • 1 Pound  fresh Louisiana crawfish tails
  • 1 Pound  gnocchi
  • 1/4 Cup  Brandy
  • 2 Cups  heavy cream
  • 1/2 Cup  sliced green onion, white parts removed
  • 1 Tablespoon  chopped thyme
  • 2 Teaspoons  truffle oil

A crawfish boil is a New Orlean's specialty, which is why chef Tony McPhail of the famed Commander's Palace chose to create a recipe for it for Taste of the NFL's event in New Orleans. 


Place a large sauce pan with the water over high heat and bring to a boil with the Creole seasoning. 

On another burner, preheat a medium sauce pot over medium-high heat. Add the butter, garlic, and shallots and toast until golden brown while stirring continuously. Add the Andouille and cook for 20 more seconds. Add the remaining vegetables and cook for 2-4 minutes. Add the crawfish and gnocchi and continue to cook for 2 more minutes or until hot and steaming. Remove the pan from the heat, deglaze with the brandy and return to the heat to flambé. When the flame subsides, pour in the heavy cream, bring to a simmer, and reduce the cream until a sauce consistency is reached. Finally, adjust the seasoning as necessary and add the green onions, fresh thyme, and truffle oil. Ladle the crawfish stew into warm appetizer bowls and enjoy with a full-flavored chardonnay.


Calories per serving:

542 calories

Dietary restrictions:

Low Sodium Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free

Daily value:



  • Fat 223g 343%
  • Carbs 406g 135%
  • Saturated 128g 641%
  • Fiber 24g 96%
  • Trans 1g
  • Sugars 35g
  • Monounsaturated 65g
  • Polyunsaturated 15g
  • Protein 150g 301%
  • Cholesterol 1,230mg 410%
  • Sodium 677mg 28%
  • Calcium 1,099mg 110%
  • Magnesium 565mg 141%
  • Potassium 3,668mg 105%
  • Iron 24mg 136%
  • Zinc 16mg 106%
  • Phosphorus 2,522mg 360%
  • Vitamin A 2,554µg 284%
  • Vitamin C 44mg 73%
  • Thiamin (B1) 1mg 75%
  • Riboflavin (B2) 1mg 72%
  • Niacin (B3) 21mg 106%
  • Vitamin B6 2mg 111%
  • Folic Acid (B9) 391µg 98%
  • Vitamin B12 10µg 166%
  • Vitamin D 4µg 1%
  • Vitamin E 22mg 109%
  • Vitamin K 412µg 515%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...