4/15/10

Creamy Crawfish Pasta

 Creamy Crawfish Pasta

We had been craving crawfish since we watched an episode of Alton Brown's Good Eats the other night. This dish satisfied our yearning!
We love Alton Brown and always learn so much from his shows! On his crawfish episode, this brainy Marietta, Georgia resident gave validity to our calling this little crustacean - "craw" fish and not "cray" fish, as some would have us believe it should be called. We all know it's "craw"fish, right?!  
Alton's Wikipedia bio says he's a Christian! I thought some of you might be interested in that! He genuinely seems like a really nice guy!
I picked up a package of frozen, fully-cooked crawfish tails the other day and just sort of just threw this pasta dish together with things I had on hand. I thought it turned out really well. The family all raved, which is always a good sign! I didn't have any parsley in the fridge, but it would surely have added a nice touch of color to our plates. You could also saute a chopped green pepper along with the onions and sausage. Shrimp could be used instead of crawfish in this dish. Better yet - use shrimp and crawfish!  
Now that would be some kind of good!

Creamy Crawfish Pasta

1 pound dried pasta of choice, prepared according to package directions
1 pound frozen, fully-cooked crawfish tails, thawed
3 tablespoons butter
1 onion, chopped
1 pound Cajun sausage, chopped
2 cloves garlic, minced
3 - 4 cups sliced mushrooms
3 tablespoons flour
2 cups cream, half-and-half, or milk
1 cup Parmesan cheese, divided
kosher salt, to taste
freshly ground pepper, to taste
Cajun seasoning, to taste
Chopped parsley

Put pasta on to cook.
While pasta is cooking, melt butter in a large skillet.
Add onions and sausage. Sauté until onions are tender and sausage is browned.
Add mushrooms and sauté until tender.
Add garlic and sauté a minute or two more.
Sprinkle in flour, stirring until smooth. You can a bit more butter here, if you like.
Gradually add cream into flour mixture, stirring until thickened.
Stir in 3/4 cup of the Parmesan cheese
Add salt, pepper and Cajun seasoning to taste. 
Drain pasta and return to pot.
Pour sauce over pasta.
Toss until pasta is well-coated with sauce. 
Gently fold in fully-cooked crawfish tails.
Let pasta simmer for 2-3 minutes.
Remove from heat.
Plate and sprinkle with remaining Parmesan cheese.
Garnished with chopped parsley, if you like.

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