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.
- 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
- 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 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.
- *2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.
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