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Sunday, July 31, 2016

louisiana crawfish ya-ya pasta

Ingredients

  • Servings: 4
  • 3/4 (12 ounce) package egg noodles
  • 1/2 cup butter
  • 1/2 cup chopped onion
  • 1/4 cup minced green bell pepper
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 (16 ounce) package cooked and peeled whole crawfish tails
  • 2 tablespoons seasoning blend (such as tony chachere's®), or to taste
  • 1/2 cup heavy cream
  • 1/3 cup sliced fresh mushrooms (optional)
  • 3/4 cup shredded cheddar cheese, divided
  • 1/3 cup sliced green onions

Recipe

    Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins

  • bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. drain well in a colander set in the sink.
  • meanwhile, melt the butter in a large skillet over medium heat. stir in the chopped onion, green pepper, garlic, and parsley. cook and stir until the onion has softened and turned translucent, about 5 minutes. add the crawfish tails and seasoning; simmer 5 minutes longer.
  • pour in the heavy cream, mushrooms, and 1/2 cup of cheddar cheese; stir until the cheese has melted. toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining cheddar cheese.

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