Crawfish Pasta

Issue date: 
April, 2006

Courtesy of Louisiana Crawfish Company , www.LACrawfish.com

Servings: 
Serves 4 to 6
  • 1 pound fresh pasta (rotelle is preferred, but use your favorite shape) 
  • 1 stick butter (do not use margarine)  
  • 1/2 cup chopped onions
  • 3 to 10 cloves garlic, chopped (to your taste)  
  • 1 pound crawfish tails, boiled and peeled 
  • 1 pint half-and-half  
  • 1 to 2 tablespoons Creole seasoning
Recipe photo: 
Crawfish Pasta
Pairings: 
Santa Christina Sangiovese by Antinori - A light Italian to foil the rich sauce.
Instructions: 

Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and sauteed onions and garlic for 3 minutes. Add the seafood and sauteed for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 to 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately with hot French bread.

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Comments

I just re-read the recipe and

JEFF - Mar 9 2010 - 6:21pm
I just re-read the recipe and noticed that it calls for chopped onions. The original called for green onions, which is what I alway use - tastes better to me and the color gives the dish a nice appearance.

I first had the dish at Jazz

JEFF - Mar 9 2010 - 6:18pm
I first had the dish at Jazz Fest about 20 years ago. I loved it then and I still do. It's simple to make and always a hit when I serve it.