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.




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 and most online bookstores. It is also available on Kindle and Nook.