May 022016
 

We are starting to get close to the end of crawfish season. Here is a great pasta dish that keeps everyone wanting more. It is also great with shrimp

2 sticks Butter

1/2 cup All-purpose Flour

1/2 teaspoon Creole Seasoning

1 quart Milk

1/4 teaspoon crushed Red Pepper

1/4 teaspoon Garlic, minced

3 bunches Green Onions, chopped

2 teaspoons fresh Parsley, chopped

1 cup Tomatoes, chopped

1 1/2 pounds Crawfish Tails

1 pound Spaghetti, cooked al denté

Make the white sauce by melting 4 tablespoons ( 1/2 stick) butter over low heat in a 2-quart saucepan. Stir in the flour and Creole seasoning. Remove white sauce from the heat.

Bring the milk just to a boil and pour into the butter-flour mixture. Place over high heat, stirring constantly until it bubbles. Set aside.

In a 3 quart saucepan, melt the remaining butter. Sauté  the red pepper, garlic, onions, parsley and tomatoes. Simmer over medium heat for 5 minutes. Add half of the white sauce, stirring thoroughly. Add crawfish tails. Adjust the seasoning to taste. Add the rest of the white sauce and serve over freshly cooked pasta.

Enjoy!!!

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.