CRAWFISH PASTA
They will never guess that this is made with soup! This is not spicy. Serve tossed with Bowtie pasta. I prefer a generous coating on my pasta. Eat with french bread or other warm rolls.
Provided by Kikimony
Categories Crawfish
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and saute onion, bell pepper and green onions until tender.
- Add garlic, crawfish, seafood seasoning, crab boil, and wine.
- Saute for a few minutes.
- Add soup and stir until blended.
- Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
- Toss with bowtie pasta, a little at a time until coated how you like.
Nutrition Facts : Calories 566.5, Fat 46.6, SaturatedFat 24.6, Cholesterol 208, Sodium 1520.6, Carbohydrate 16.6, Fiber 0.8, Sugar 4.2, Protein 18.8
CRAWFISH FETTUCCINE I
Steps:
- Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
- Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
- Bake in a preheated oven for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 48.9 g, Cholesterol 121.5 mg, Fat 22.6 g, Fiber 2.8 g, Protein 24 g, SaturatedFat 13.1 g, Sodium 681.8 mg, Sugar 5.8 g
RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
- Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.
Nutrition Facts : Calories 1504.7 calories, Carbohydrate 99.8 g, Cholesterol 493.3 mg, Fat 109.8 g, Fiber 7.2 g, Protein 37.6 g, SaturatedFat 66.6 g, Sodium 317.2 mg, Sugar 8.1 g
CRAWFISH LINGUINE
I am married, have a daughter, and work full-time outside the home. Nutritious, quick and simple is my game. This is a simple meal that can be prepared in 25 minutes that is absolutely delicious. Serve with a salad and garlic bread for a complete meal.
Provided by JJGUADALUPE
Categories Seafood Shellfish Crawfish
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
- Melt butter with olive oil in a large skillet over medium heat. Saute garlic and mushrooms until tender. Stir in crawfish and green onions; reduce heat to low, and cook 5 minutes. Stir in half and half, Parmesan cheese, and parsley. Simmer for 5 minutes. Season with salt and pepper, and serve over hot linguine.
Nutrition Facts : Calories 718.4 calories, Carbohydrate 45.8 g, Cholesterol 210.7 mg, Fat 47.9 g, Fiber 2.6 g, Protein 28.3 g, SaturatedFat 22.4 g, Sodium 384.2 mg, Sugar 2.6 g
LOUISIANA CRAWFISH YA-YA PASTA
Steps:
- Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
- Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g
CREAMY CRAWFISH PASTA
Make and share this Creamy Crawfish Pasta recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add butter to a Dutch oven, preferably cast iron, set over medium-high heat.
- Add onion, green pepper and celery. Cook until onion is opaque.
- Add garlic and cook until fragrant. Add crawfish and cook until heated through.
- Add cream and jalapeno cream cheese and cook until heated through and cream cheese is melted. Add your favorite Cajun seasoning, to taste. Stir in the parmesan to incorporate.
- Add prepared pasta and heat through. Reduce heat to medium-low and cook until sauce is slightly thickened.
- Garnish with additional parmesan cheese.
ORIGINAL CRAWFISH OR SHRIMP MONICA
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and the original Crawfish Monica recipe just didn't have all that stuff in it. Try this for yourself and see what I mean. Use ONLY Louisiana Crawfish - Not Chinese. If those aren't...
Provided by Donna Graffagnino
Categories Seafood
Time 40m
Number Of Ingredients 7
Steps:
- 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
- 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
- 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
- 4. Add the crawfish and half-and-half, sauté until bubbly.
- 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
- 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
- 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
- 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
- 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
- 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
- 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).
LOUISIANA CRAWFISH LINGUINE
I had to watch my grandmother make this dish in order to write down the recipe. She never used one and just went with what felt right! It is so creamy and delicious and easily modified to suit your taste. I like a little more Cayenne, my kids...not so much!
Provided by Mr. Paul
Categories Crawfish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook the pasta in a large pot of well salted boiling water for about 8 minutes. Drain, reserving 1/2 cup of the pasta water. Toss back in pot with olive oil and 1/4 cup pasta water and cover for later.
- In a large saute pan, melt the butter over medium heat and sweat the onions until translucent (5 minutes or so).
- Add the Garlic, paprika, black pepper, oregano, thyme salt, and cayenne. Cook an additional minute.
- Add the broth (or pasta water) and turn heayt up to high. Cook until mostly evaporated, then add the cream and lemon juice and cook until slightly reduced, stirring often.
- Lower heat to medium low and add the crawfish and cook another minute until warmed through.
- Add shallots and parsley, cook another minute, then add pasta and cool until warmed through.
- Remove pot from heat and add the Parmesan and incorporate well.
- Serve in large bowls with a dry white wine.
Nutrition Facts : Calories 888.3, Fat 56, SaturatedFat 31.9, Cholesterol 244.9, Sodium 569.7, Carbohydrate 66.4, Fiber 3.2, Sugar 3.3, Protein 30.6
CRAWFISH AND PASTA
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil. Add the onion, peppers, and celery and cook for 5 to 6 minutes or until soft. Add the cayenne pepper, oregano, and salt, and cook for 2 minutes. Add the flour and cook for 1 minute, toasting the flour to a light brown color. Add the hot water and bring to a boil. Reduce the heat and simmer mixture for 10 minutes.
- As sauce simmers, cook the pasta, timing pasta to finish cooking at the same time as the sauce. Add the crawfish to sauce, and continue simmering for 5 minutes. Add the green onions and cook for 1 minute more. Add cream and heat gently. Spoon crawfish mixture over orzo pasta in large pasta dishes.
FETTUCCINE IN LOBSTER BROTH WITH SHRIMP, CRAWFISH AND CRABMEAT
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the lobster shells and cook for five minutes. Raise the heat to high, add the wine and cook until reduced by half. Add the water, garlic, tomatoes, bay leaf and parsley and bring to a boil. Reduce heat and simmer for 40 minutes. Strain into a clean medium saucepan. Bring the broth to a boil and reduce to 2 cups, whisk in the creme fraiche and chipotle puree. Add the chives and season with salt and pepper to taste.
- For the Sauteed Shrimp: Heat oil in a medium saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute the shrimp for 1 to 2 minutes on each side until just cooked through.
- For the Crawfish: Place water in a medium stockpot with plenty of salt and bring to a boil. Add the bay, thyme, garlic and peppercorns and bring to a boil. Reduce heat and let simmer for 10 minutes. Add the crawfish and let cook 5 minutes, turn off the heat and let the crawfish cool in the liquid, drain. Remove meat and coarsely chop.
- To assemble: Divide pasta among 8 bowls. Ladle over the broth. Place 2 shrimp in each bowl and divide the crawfish meat and crabmeat among the bowls. Sprinkle with fresh chives.
PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE
Steps:
- Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
- While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.
CRAWFISH AND CREAM OVER PASTA
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
- In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice 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.
- Combine all ingredients thoroughly.
CRAWFISH MONICA PASTA
A combination of local crawfish and a cream sauce, this pasta dish became popular at New Orleans Jazz Festival and named after chef wife, Monica.
Provided by Aimee
Categories DINNERTIME
Time 40m
Number Of Ingredients 11
Steps:
- Cook the pasta to al dente according to the instructions on the package. When the pasta is al dente, drain, reserving about 1/4 cup of the pasta water. Return the pasta to the pot, cover and set aside. In a large saute pan, melt the butter over medium-high heat. Add the onions and saute until soft and translucent. Add the garlic and continue to saute another 2 minutes. Add the creole seasoning and mix well. Saute another 2 minutes. Add the cream and milk, stirring to combine. Simmer on low until the sauce begins to thicken. Add the crawfish tails with fat and juice; gently stir to combine. Allow the crawfish to cook for about 3 minutes, just enough to heat through, then add the green onions. Stir. Add the reserved pasta water and a drizzle of olive oil to the cooked pasta and stir to loosen up. Add the pasta to the crawfish mixture, a little at a time. Stir completely to combine. Add 1/2 cup of the Parmesan cheese and mix well. Reserve the remaining parmesan cheese to add to individual dishes, just before serving. Remove from heat and serve immediately. Garnish with a sprinkle of parmesan cheese and more green onions, if desired.
CRAWFISH MONICA
A favorite during New Orleans' Jazz Fest, Crawfish Monica is a delicious simple creamy pasta dish infused with crawfish tails and parmesan cheese. Tasty and so easy to make!
Provided by Melanie Cagle
Categories Food
Time 32m
Number Of Ingredients 13
Steps:
- Peel the crawfish to get 1lb of tails. Set aside. (If you're using frozen crawfish tails, make sure they're thawed)
- Cook the pasta per the package instructions until Al Dente. Drain and set aside reserving a cup of the pasta water.
- In a large heavy bottomed pan melt the butter over a medium-high heat.
- Add the chopped shallots and cook for a few minutes until translucent.
- Add the minced garlic and cook another 2 minutes.
- Stir in the Creole Seasoning and Cayenne Pepper.
- Add the white wine and stir.
- Slowly mix in the heavy cream. Stirring.
- Add the lemon juice and stir.
- Add the crawfish tails and stir into the sauce. Cook for about 2-3 minutes until bubbling.
- Stir in the chopped parsley and green onions.
- Add the grated parmesan cheese and stir until melted.
- Add the cooked pasta to the sauce and stir to combine. If you feel the sauce is to thick go ahead and add a little pasta water back to the mixture.
Nutrition Facts : Calories 392 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 132 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 550 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CRAWFISH LINGUINI
Steps:
- Melt butter with olive oil in large skillet. Saute garlic and mushrooms until mushrooms are tender.
- Add crawfish tails and green onions. Cook 5 min over low heat.
- Stir in chopped parsley. Sprinkle with parmesan cheese and add half-and-half. Simmer for 5 min. Salt and pepper to taste. Serve over hot linguini.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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