Wednesday, March 11, 2009

Crawfish Tails Over Pasta

If you have access to fresh crawfish leftover from a boil, here's a recipe that comes from my husband's family. It can be made with store bought frozen tails but will need additional seasoning.
Boil large pot of water, and once boiling add salt and cook 12 oz. pasta.
In large saucepan, melt 1/2 stick Butter over medium heat. Add to it 1 thinly sliced Medium Onion. Sweat these for a few minutes. Add 2 cloves of pressed Garlic and 8 oz clean thinkly sliced Button Mushrooms. Let cook for a few minutes stirring often. Sprinkle 2 T. Flour onto mixture and continue stirring for a few minutes. Add a 1/4 c. White Wine or a few T. of Dry Vermouth. Once it begins to bubble, add 14 1/2 oz. Chicken Broth and 1/4 C. of 1/2 and 1/2 and continue stirring. (You can substitute these 2 ingredients for 1 small can Cream of Mushroom Soup + milk). Add 1 1/2 - 2 C. Crawfish Tails. Adjust sauce thickness using either milk or 1/2 and 1/2. Let sauce bubble gently. Season to your taste with Tony Chachere's, red pepper flakes, S&P.
By now the pasta should be done al dente. Drain and place back in pot and add a very small amount of olive oil, only enough so the pasta doesn't stick together. Immediately place pasta in a platter. Top with crawfish sauce. Garnish with thinly sliced scallions. Serve immediately.

1 comment:

Janice said...

It's Crawfish season and I will make this soon and get some photos of this dish on the site!