Cook Pappardelle pasta in generously salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
In a large pot or Dutch oven, melt all Butter from the Sauce group over medium heat.
Whisk in all-purpose flour from the Sauce group and cook for 10-12 minutes, stirring constantly, to create a dark, chocolate-brown roux. Be careful not to burn.
Gradually whisk in Homemade chicken stock from the Sauce group, ensuring no lumps form. Bring to a simmer.
Stir in Dry sherry and Tomato paste from the Sauce group. Reduce heat and simmer for 30 minutes, stirring occasionally.
Add Creole seasoning, Cayenne pepper, Black pepper, and Smoked paprika from the Sauce group. Simmer for another 10 minutes.
Add Crawfish tails to the sauce and cook for 5-7 minutes, or until heated through.
Stir in Chopped green onions from the Sauce group.
Add cooked Pappardelle pasta to the étouffée sauce and toss to coat. Add reserved pasta water if needed to adjust consistency.
Garnish with Chopped fresh parsley, Chopped fresh chives, and a dash of Louisiana Hot Sauce. Serve immediately.
Cook Pappardelle pasta in generously salted boiling water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
In a large pot or Dutch oven, melt all Butter from the Sauce group over medium heat.
Whisk in all-purpose flour from the Sauce group and cook for 10-12 minutes, stirring constantly, to create a dark, chocolate-brown roux. Be careful not to burn.
Gradually whisk in Homemade chicken stock from the Sauce group, ensuring no lumps form. Bring to a simmer.
Stir in Dry sherry and Tomato paste from the Sauce group. Reduce heat and simmer for 30 minutes, stirring occasionally.
Add Creole seasoning, Cayenne pepper, Black pepper, and Smoked paprika from the Sauce group. Simmer for another 10 minutes.
Add Crawfish tails to the sauce and cook for 5-7 minutes, or until heated through.
Stir in Chopped green onions from the Sauce group.
Add cooked Pappardelle pasta to the étouffée sauce and toss to coat. Add reserved pasta water if needed to adjust consistency.
Garnish with Chopped fresh parsley, Chopped fresh chives, and a dash of Louisiana Hot Sauce. Serve immediately.
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