Truffled Crawfish Boil Gnocchi

Staff Writer
Truffled Crawfish Boil Gnocchi
Thinkstock/iStockphoto

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. 

8
Servings
550
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Truffle Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Truffle Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!

Nutritional Facts

Total Fat
28g
44%
Sugar
4g
N/A
Saturated Fat
16g
81%
Cholesterol
155mg
52%
Protein
19g
38%
Carbs
51g
17%
Vitamin A
321µg
36%
Vitamin B12
1µg
21%
Vitamin B6
0.3mg
14.3%
Vitamin C
7mg
11%
Vitamin D
0.5µg
0.1%
Vitamin E
3mg
14%
Vitamin K
52µg
65%
Calcium
141mg
14%
Fiber
3g
12%
Folate (food)
50µg
N/A
Folate equivalent (total)
50µg
12%
Iron
3mg
18%
Magnesium
72mg
18%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
14%
Phosphorus
319mg
46%
Polyunsaturated
2g
N/A
Potassium
469mg
13%
Riboflavin (B2)
0.2mg
9.3%
Sodium
104mg
4%
Thiamin (B1)
0.1mg
9.7%
Trans
0.1g
N/A
Zinc
2mg
14%

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