Creamy Crawfish Pasta Recipe

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:

• 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

Garnish: chopped fresh parsley, chopped fresh celery leaves, lemon wedges

Method of preparation:

1. 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 

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This recipe was provided by Louisiana Cookin' Magazine.