NOLA Flavor with Sac-a-lait

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Sac-a-lait

"Louisiana is home to one of the harshest environments in the world. The plants and animals that grow here have paved way for a very unique cuisine. Our background in farming, hunting and fishing has strongly influenced our interpretation of these century old culinary traditions." - sac-a-laitrestaurant.com

"Sac-a-lait is set in an old Cotton Mill in the Warehouse District of New Orleans, originally constructed in 1882. The chefs and their families designed and built the entire restaurant, including all of the wood and ironwork. From reclaiming the 140-year-old pine out of a neighboring deteriorating Broom Factory, to the hand-crushed oyster shells that make up the bar. Every detail of Sac-a-lait is handcrafted." - sac-a-laitrestaurant.com

  • Address
    • 1051 Annunciation Street
    • New Orleans, LA
  • Phone Number
    • (504) 324-3658
  • Hours
    • Tues-Sat: 5:30-10:00
      Friday Lunch: 11:00-2:00
  • Website

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Crawfish Gnudi

Ingredients:

For the Gnudi:

  • 2 cups fresh and soft goat cheese
  • 2 cups freshly grated Parmesan cheese
  • 3 large eggs
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon green onions
  • 5 tablespoons all purpose flour

For the Crawfish Sauce:

  • 2 tbsp butter
  • 1 lb crawfish tails
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 ribs of celery, chopped
  • 2 tablespoons garlic
  • ½ cup fresh mushrooms
  • ½ cup sweet peas
  • ½ cup heavy cream
  • 2 tbsp Cajun seasoning
  • 1 cup chicken stock

Instructions:

For the Gnudi:

In a large bowl, mix the goat cheese, Parmesan, and eggs.  Stir in nutmeg, salt, pepper, and flour.  Form the mixture into balls the size of a quarter.  Dredge the formed dumplings in flour to coat, tapping off the excess.  Slide the dumplings into the boiling water, being careful not to overcrowd the water; work in batches if necessary.  After they float to the top and have cooked for about 4 minutes, remove the dumplings using a slotted spoon and place them in the ice bath to set.  When completely chilled, transfer to a tray and refrigerate.

For the sauce:

Melt butter in a medium sized sauce pan, add the onion, bell pepper, celery & garlic.  Sauté until tender.  Add the crawfish tails, mushrooms & sweet peas.  Sauté for another 3 minutes to cook mushrooms.  Add seasoning, heavy cream & chicken stock.  Simmer to reduce and thicken the sauce  for about 5 minutes.  To serve, ladle the crawfish sauce over the Gnudi.

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