- Lorenzo Delmonico born (1881)
Truffled Crawfish Boil Gnocchi
- 1 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.