Creamy Crawfish Pasta

Posted on April 14, 2020 by Anne Milneck | 0 comments

JazzFest is the only place where you can get authentic Crawfish Monica. The Kajun Kettle Foods Booth sells bowl after bowl of this delicious creamy pasta to a never-ending line of festival goers. The original recipe is top secret and worth the wait at Jazz Fest. To tide us over, we tried our hand at adapting Emeril Lagasse's version and it's absolutely delicious!

Ingredients:
1 pound linguine, fettucine, or rotini
1/4 cup Garlic Extra Virgin Olive Oil
4 Tbl unsalted butter
1 cup chopped yellow onions
2 cloves garlic, minced
3 tsp Bayou Seafood Blend
1 tsp salt
1/4 tsp cayenne pepper
1/4 cup dry white wine
Juice of half a lemon
2 cups heavy cream
1 pound crawfish tails
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan cheese

Directions:
Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain but don't rinse. Spread on a sheet pan to cool and drizzle with a little olive oil to keep it from sticking. Reserve about 1 cup pasta cooking water. 

In a large saute pan or skillet, melt the butter over medium-high heat and add in the Garlic Extra Virgin Olive Oil. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Bayou Seafood Blend, salt and cayenne, and cook, stirring, for 1 minute. Add the white wine and lemon juice and cook over high heat until nearly all evaporated. Add the cream and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.

Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.

Watch Anne cook this dish on Facebook Live 


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