Louisiana Crawfish Linguine 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.

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.

LOUISIANA CRAWFISH LINGUINE

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.

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.

LOUISIANA CRAWFISH CASSEROLE

Steps:

• Mix all ingredients except cheeses and pour into a large greased casserole.
• Cover and bake at 350 degrees for 45 minutes.
• Uncover and sprinkle cheeses over casserole.
• Return to oven and bake for 15 minutes more.

LOUISIANA CRAWFISH PIE

Steps:

• In a 12-inch saute pan, heat the oil and butter together.
• Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes.
• Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes.
• Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil.
• Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.
• Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times.
• Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas.
• Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together.
• If it appears dry, add more water, 1 teaspoon at a time.
• Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter.
• Preheat oven to 375°; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish.
• Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape.
• Bake the pie for 30 minutes, or until the crust is golden brown.

LOUISIANA CRAWFISH PASTA CASSEROLE

Steps:

• Melt butter in pan, cook vegetables until tender. Add milk, can of tomatos, can of soup, and crawfish, and bring to a boil. Simmer about 15 minutes.
• Remove from heat and melt velveeta cheese into mixture. (works better if cheese is in chunks).
• Mix in cooked pasta, and place all in baking dish. You can put cheddar cheese and/or breadcrumbs on top, or leave it plain.
• Bake in oven at 350° for 25 minutes or until done.