Louisiana Crawfish Étouffée Pasta

Name: Louisiana Crawfish Étouffée Pasta (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: Cajun
Ingredients: 1 pound Crawfish tails-peeled; 1 cup Onion-diced; 1 cup Bell pepper-diced; 1/2 cup Celery-diced; 3/4 cup Butter; 1/3 cup All-purpose flour; 2 cups Chicken broth-low sodium; 1/4 cup Dry sherry; 2 tbsp Tomato paste; 1.5 tbsp Creole seasoning; 3/4 tsp Cayenne pepper; 1/2 tsp Black pepper-freshly ground; 1/2 tsp Smoked paprika; 1/4 cup Chopped green onions; 1 pound Pasta-penne or rotini; 3 tbsp Chopped fresh parsley; 1 tbsp Chopped fresh chives

⏱1h 15m

👥6

🔥700 cal

Medium

🍽️Cajun

A more nuanced crawfish étouffée with a richer roux and a touch of sherry, served over perfectly cooked pasta.

1 pound Crawfish tails-peeled

1 cup Onion-diced

1 cup Bell pepper-diced

1/2 cup Celery-diced

3/4 cup Butter

See all 17 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥700 cal

Medium

🍽️Cajun

A more nuanced crawfish étouffée with a richer roux and a touch of sherry, served over perfectly cooked pasta.

#Seafood #Pasta #Louisiana #Comfort Food

Instructions

Cook Pasta according to package directions. Reserve 1/2 cup of pasta water before draining. 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 5-7 minutes, stirring constantly, to create a medium-brown roux.
Gradually whisk in Chicken broth from the Sauce group, ensuring no lumps form. Bring to a simmer.
Stir in Dry sherry and Tomato paste from the Sauce group. Reduce heat and simmer for 20 minutes, stirring occasionally.
Add Creole seasoning, Cayenne pepper, Black pepper, and Smoked paprika from the Sauce group. Simmer for another 5 minutes.
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. Add reserved pasta water if needed to adjust consistency.
Garnish with Chopped fresh parsley and Chopped fresh chives 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
3/4 cup 170 g Butter
1/3 cup 40 g All-purpose flour
2 cups 480 mL Chicken broth-low sodium
1/4 cup 60 mL Dry sherry
2 tbsp 30 mL Tomato paste
1.5 tbsp 22.5 mL Creole seasoning
3/4 tsp 3.75 mL Cayenne pepper
1/2 tsp 2.5 mL Black pepper-freshly ground
1/2 tsp 2.5 mL Smoked paprika
1/4 cup 60 mL Chopped green onions
1 pound 450 g Pasta-penne or rotini
3 tbsp 45 mL Chopped fresh parsley
1 tbsp 15 mL Chopped fresh chives

Equipment

Large pot or Dutch oven
Whisk
Large skillet
Colander

Instructions

Cook Pasta according to package directions. Reserve 1/2 cup of pasta water before draining. 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 5-7 minutes, stirring constantly, to create a medium-brown roux.
Gradually whisk in Chicken broth from the Sauce group, ensuring no lumps form. Bring to a simmer.
Stir in Dry sherry and Tomato paste from the Sauce group. Reduce heat and simmer for 20 minutes, stirring occasionally.
Add Creole seasoning, Cayenne pepper, Black pepper, and Smoked paprika from the Sauce group. Simmer for another 5 minutes.
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. Add reserved pasta water if needed to adjust consistency.
Garnish with Chopped fresh parsley and Chopped fresh chives and serve immediately.

Nutrition per serving

Calories 700

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Louisiana Crawfish Étouffée Pasta

Louisiana Crawfish Étouffée Pasta

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