After a crawfish boil, everyone has their favorite way to spruce up the extra tails. Omelettes, soups, frittatas, and more are in heavy rotation during crawfish season, but one of our all-time favorite ways to serve the tender tails is with a creamy crawfish pasta. It always hits the spot.
Creamy Crawfish Pasta
2016-04-06 07:39:48
Serves 4
Ingredients
- ½ cup unsalted butter
- ½ cup chopped yellow onion
- ½ cup finely chopped celery
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- 1½ cups heavy whipping cream
- 1 cup chicken broth
- ⅓ cup dry white wine
- 1 (16-ounce) package cooked crawfish tails
- 2 tablespoons chopped fresh parsley
- 2 teaspoons kosher salt
- 2 teaspoons chopped fresh thyme
- 1¼ teaspoons Creole seasoning
- 6 cups hot cooked fettuccine
- Garnish: chopped fresh parsley, chopped fresh celery leaves, lemon wedges
Instructions
- In a small Dutch oven, melt butter over medium-high heat. Add onion and celery; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Sprinkle flour over onion mixture. Cook, stirring frequently, 1 minute. Whisk in cream, broth, and wine. Bring to a boil, stirring constantly. Reduce heat, and simmer until thickened, about 3 minutes, stirring constantly. Stir in crawfish, parsley, salt, thyme, and Creole seasoning. Serve over fettuccine. Garnish with parsley, celery, and lemon wedges.
Louisiana Cookin https://www.louisianacookin.com/
