Creamy Crawfish Pasta

Creamy Crawfish Pasta

  • 1 (8-ounce) package linguine
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1 bunch green onions, finely chopped
  • 1 small onion, minced
  • 4 garlic cloves, minced
  • 1/2 green bell pepper, minced
  • 2 celery ribs, minced
  • 1 chicken bouillon cube
  • 1 pint whipping cream
  • 1 (2-pound) package frozen crawfish tails, thawed*
  • 1 (10-ounce) can diced tomatoes and green chilies, drained
  • 1 tablespoon Creole seasoning
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Dash of Hot sauce (optional)
  • Shredded Parmesan cheese
  • Garnish: chopped fresh parsley

Method –  Cook linguine according to package directions; drain. Keep warm. Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions, onions, garlic, green pepper and celery; sauté 5 minutes or until tender. Add bouillon cube, cream, crawfish, tomatoes, Creole seasoning, parsley, pepper and salt; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.

Enjoy!

 

Recipe from: http://www.opensourcefood.com/people/janedeere/recipes/creamy-crawfish-pasta
Changes were made.  http://creativecommons.org/licenses/by-sa/3.0/


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