The Recipe Thread [tm--CajunCook]
As some of you read my thread asking for a good crawfish fettuccine recipe last week, this is what I came up with and it came out really good...IMHO
1 lb LOUISIANA crawfish tails
1 stick butter
1 lg onion
1 bundle green onions
1 stalk celery(you can use more, I just don't like celery very much)
1 can cream of mushroom soup
1 sm Velveeta cheese
1 package pasta(we use bowtie as that's what the wife likes)
Melt your butter in a non stick pot. Saute your veggies. Add crawfish(you may choose to boil the crawfish in a little crab boil prior to starting the fettuccine. We did and it kicked up the fettuccine a notch) and cook about 5 minutes. Add cream of mushroom soup and simmer another 5 minutes +. Add your Velveeta cheese until melted.
Toss in your cooked pasta and mix thoroughly.
You can add a little shredded cheese to the top of you like and bake in a caserole dish, but we ate it straight from the pot and it was great.
I'd say it serves about 6-8
If you wanna do it for a party or more guests, just double/triple the recipe.
Just tried this one, wife thought it looked good. Neither really liked it much because it tastes like Velveeta. Let me help you out, not sure why we strayed from my pasta. Wont be exact because I just do it but will be real close
1 cup butter
2 cups heavy whipping cream
1.5lb Louisiana crawfish tails
6 oz shredded parmesan
6 oz medium or mild cheddar
2-3 tablespoon flour
1-2 onion
1 cup green onion
1 tsp oregano
2 tsp tony's
2 tsp garlic powder
4 oz minced garlic
3 oz parsley
1/2 tsp cayenne
1 tsp black pepper
Take medium to large pot on medium heat add 1/2 cup butter and slowly mix in flour constantly stirring. Continue to slowly add flour until a light brown paste. Next, pour in 2 cups heavy cream and bring to slow boil. Add in parmesan, cheddar and parsley and bring to slow boil then reduce heat to low.
In a pan on medium high heat add 1/4 cup butter. As soon as butter melts add onions and stir frequently for 3-4 minutes then reduce heat to medium. Next add in oregano, garlic, cayenne, black pepper, crawfish, Tony's, garlic powder, Cayenne and half of green onions. Cook for 2-3 minutes (do not overcook or crawfish will shrink up and be tough) then add mixture to pot with cream sauce. Be sure to stir very well with wisk and bring heat up to medium low, cook for 5 minutes then reduce to low occasionally stirring.
In another pot boil pasta of choice, follow directions on package. While pasta is boiling continue to occasionally stir sauce. Season to taste (be sure to season to taste because i went light on seasoning) using Tony's or seasoning of choice. If sauce is too thick slowly stir in half and half or more heavy cream. If it is too thin thicken using a touch of starch (flour will clump) or you can add cheese to thicken keeping in mind sauce will thicken some as it cools.
Once pasta is done drain and serve. Be sure to stir with wisk just before serving then add green onions chopped fine over top of each serving. This will make plenty for 5-6 people, maybe more. Super rich but quite good.