Louisiana Crawfish Étouffée Pasta

Name: Louisiana Crawfish Étouffée Pasta (Standard)
Total time: 1 h
Yield: 6
Cuisine: Cajun
Ingredients: 1 pound Crawfish tails-peeled; 1 cup Onion-diced; 1 cup Bell pepper-diced; 1/2 cup Celery-diced; 1/2 cup Butter; 1/4 cup All-purpose flour; 2 cups Chicken broth; 1 tbsp Tomato paste; 1 tsp Creole seasoning; 1/2 tsp Cayenne pepper; 1/4 tsp Black pepper; 1/4 tsp Garlic powder; 1/4 cup Chopped green onions; 1 pound Pasta-your choice (penne, rotini, or rice noodles); 2 tbsp Chopped fresh parsley

⏱1h

👥6

🔥650 cal

Easy

🍽️Cajun

A classic Louisiana comfort food featuring tender crawfish simmered in a rich, flavorful étouffée sauce served over pasta.

1 pound Crawfish tails-peeled

1 cup Onion-diced

1 cup Bell pepper-diced

1/2 cup Celery-diced

1/2 cup Butter

See all 15 ingredients ↓

(0 reviews)

⏱1h

👥6

🔥650 cal

Easy

🍽️Cajun

A classic Louisiana comfort food featuring tender crawfish simmered in a rich, flavorful étouffée sauce served over pasta.

#Seafood #Pasta #Louisiana #Comfort Food

Instructions

Cook Pasta according to package directions. Drain and set aside.
In a large pot or Dutch oven, melt all Butter from the Sauce group over medium heat.
Whisk in all-purpose flour from the Sauce group and cook for 3-5 minutes, stirring constantly, to create a roux.
Gradually whisk in Chicken broth from the Sauce group, ensuring no lumps form. Bring to a simmer.
Stir in Tomato paste, Creole seasoning, Cayenne pepper, Black pepper, and Garlic powder from the Sauce group. Reduce heat and simmer for 15 minutes, stirring occasionally.
Add Crawfish tails to the sauce and cook for 5-7 minutes, or until heated through.
Stir in Chopped green onions from the Sauce group.
Add cooked Pasta to the étouffée sauce and toss to coat.
Garnish with Chopped fresh parsley and serve immediately.

Ingredients

1 pound 450 g Crawfish tails-peeled
1 cup 120 g Onion-diced
1 cup 120 g Bell pepper-diced
1/2 cup 60 g Celery-diced
1/2 cup 115 g Butter
1/4 cup 30 g All-purpose flour
2 cups 480 mL Chicken broth
1 tbsp 15 mL Tomato paste
1 tsp 5 mL Creole seasoning
1/2 tsp 2.5 mL Cayenne pepper
1/4 tsp 1.25 mL Black pepper
1/4 tsp 1.25 mL Garlic powder
1/4 cup 60 mL Chopped green onions
1 pound 450 g Pasta-your choice (penne, rotini, or rice noodles)
2 tbsp 30 mL Chopped fresh parsley

Equipment

Large pot or Dutch oven
Whisk
Large skillet
Colander

Instructions

Cook Pasta according to package directions. Drain and set aside.
In a large pot or Dutch oven, melt all Butter from the Sauce group over medium heat.
Whisk in all-purpose flour from the Sauce group and cook for 3-5 minutes, stirring constantly, to create a roux.
Gradually whisk in Chicken broth from the Sauce group, ensuring no lumps form. Bring to a simmer.
Stir in Tomato paste, Creole seasoning, Cayenne pepper, Black pepper, and Garlic powder from the Sauce group. Reduce heat and simmer for 15 minutes, stirring occasionally.
Add Crawfish tails to the sauce and cook for 5-7 minutes, or until heated through.
Stir in Chopped green onions from the Sauce group.
Add cooked Pasta to the étouffée sauce and toss to coat.
Garnish with Chopped fresh parsley and serve immediately.

Nutrition per serving

Calories 650

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Louisiana Crawfish Étouffée Pasta

Louisiana Crawfish Étouffée Pasta

Ratings & Reviews

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