Creamy Crawfish Pasta Recipe

When many people think of Louisiana, they think of crawfish. From boiled to smothered, there are countless ways to enjoy this freshwater crustacean. Whether you've got leftover crawfish tails from a boil or you just had a hankering for some creamy comfort food, this recipe is sure to hit the spot. 

Ingredients for Creamy Crawfish Pasta:

• ½ cup unsalted butter
• ½ cup chopped yellow onion
• ½ cup finely chopped celery
• 1 clove garlic, minced
• ¼ cup all-purpose flour
• 1½ cups heavy whipping cream
• 1 cup chicken broth
• ⅓ cup dry white wine
• 1 (16-ounce) package cooked crawfish tails
• 2 tablespoons chopped fresh parsley
• 2 teaspoons kosher salt
• 2 teaspoons chopped fresh thyme
• 1¼ teaspoons Creole seasoning
• 6 cups hot cooked fettuccine
• Chopped fresh parsley, chopped fresh celery leaves or lemon wedges to garnish

Method of preparation:

In a small Dutch oven, melt butter over medium-high heat. Add onion and celery; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Sprinkle flour over onion mixture. Cook, stirring frequently, 1 minute. Whisk in cream, broth and wine. Bring to a boil, stirring constantly. Reduce heat, and simmer until thickened, about 3 minutes, stirring constantly. Stir in crawfish, parsley, salt, thyme and Creole seasoning. Serve over fettuccine. Garnish with parsley, celery and lemon wedges. Makes 4 servings.

This recipe was provided by Louisiana Cookin' Magazine.

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