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In a 2-quart heavy sauce pan,
melt butter over medium-high heat.
Add garlic, green onions,
mushrooms, tomatoes and andouille. Sauté 3 to 5 minutes, or
until vegetables are wilted.
Add 1/2 of the crawfish and cook
for 2 minutes.
Sprinkle in flour and blend well
into the mixture. Deglaze pan with white wine and lemon juice.
Add tomato sauce, stirring well to incorporate. Add heavy
whipping cream, stirring constantly. Cook until cream is thick
and of a sauce-like consistency, approximately 5 minutes.
Add bell pepper, parsley, basil,
tarragon and remaining crawfish.
Season to taste using salt and
pepper.
Gently fold in cooked rotini
pasta and serve.
May be chilled and served as a cold pasta
salad.
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