Crawfish Spaghetti Food

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.

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.

CREAMY CRAWFISH PASTA

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.

CRAWFISH FETTUCCINE II

Steps:

• Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
• Add crawfish meat; cover and simmer for 20 minutes.
• Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.

CRAWFISH FETTUCCINE

Steps:

• In a Dutch oven, saute the onion, red pepper, green onions and celery in butter until vegetables are crisp-tender, 5 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; cook and stir, 2 minutes. Add the cheese, cream, jalapeno and salt; cook and stir until mixture is thickened and cheese is melted, 10 minutes. , Meanwhile, cook fettuccine according to package directions; drain. Stir fettuccine and crawfish into the vegetable mixture. Cook, uncovered, over medium heat until heated through, 10 minutes, stirring occasionally.

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.

CRAWFISH AND PASTA

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.

CRAWFISH SPAGHETTI

Steps:

• Saute onion and green pepepr in oil in a Dutch oven until tender. Stir in all remaining ingredients except crawfish and bring mixture to a boil; reduce heat and simmer for 1 1/2 hours.
• Add crawfish and cook over low heat for 20 minutes.
• Serve over fresh cooked spahetti noodles and sprinkle with parmesan cheese if desired.

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 BAKED SPAGHETTI

Steps:

• Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
• Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
• Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
• Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.
• Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.

PASTA WITH CRAYFISH AND FRESH HERBS

Steps:

• Cook the pasta.
• While the pasta is cooking, make the sauce.
• Bring the fish stock, pesto, and red pepper to a boil. Once it is boiling turn the heat down to simmer.
• Drain the pasta.
• Add the crayfish to the sauce. Heat until warmed through.
• Mix the basil into the sauce.
• Pour the sauce into the pasta.
• Shave parmasean into the pasta.
• Serve and enjoy!

SHRIMP & CRAWFISH PASTA

Steps:

• Saute garlic in olive oil for 1 minute.
• Add Scallions & Cajun seasoning - saute for 1 minute.
• Add Cream and most of the can of chicken broth - Simmer 5 minutes (Note: the amount of chicken broth determines how thin you like your sauce).
• Add Worcestershire, Tabasco, 1/4 cup cheese, shrimp & crawfish - simmer 5 minutes.
• Spoon over cooked Linguini.
• Top with 1/4 cup shredded Parmesan cheese.