Apr 082019

I wish crawfish were in season year-round. I know that you can buy frozen crawfish tail, which I occasionally do. But the frozen ones lack the flavor of crawfish that you boil yourself. As I often do during crawfish season, this week I am featuring 2 new recipes featuring crawfish tails.

1 stick Butter

1 medium Onion, chopped

2 cloves Garlic, minced

1 pound Crawfish Tails

1/2 cup freshly grated Parmesan cheese, divided

2 tablespoons fresh parsley, chopped

2 cup Heavy Cream

1/4 cup dry Sherry

9 ounces Bow Tie Pasta (Farfalle), cooked al denté

Creole seasoning to taste

Melt the butter in a large skillet over medium heat. Add the onionsand garlic and sauté until translucent. Add the crawfish and cook 5 minutes. Add 1/4 cup of the Parmesan cheese, parsley, heavy cream and sherry, and simmer until thickened. Fold in the pasta and season to taste with the Creole seasoning. Sprinkle with the remaining cheese before serving.


Good Cooking, Good Eating and Good Living!!!


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.