Creamy Crawfish Pasta

Copy Chief Dawn Cannon credits her Aunt Vivian Barilleaux for this rich pasta dish. "I streamlined her recipe a bit and reduced the amount of butter to 1/2 cup. However, I did keep the whipping cream," Dawn says with a smile. To speed up prep time, she does all the chopping in a food processor.

Yield: Makes 6 to 8 servings
Recipe from Southern Living

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Ingredients

  • 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
  • Hot sauce (optional)
  • Shredded Parmesan cheese
  • Garnish: chopped fresh parsley

Preparation

  1. Cook linguine according to package directions; drain. Keep warm.
  2. Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.
  3. *2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.
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