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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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They will never guess that this is made with soup! This is not spicy. Serve tossed with Bowtie pasta. I prefer a generous coating on my pasta. Eat with french bread or other warm rolls. Ingredients:
3/4 cup butter |
1/2 cup chopped onion |
1/2 cup chopped bell pepper |
1/4 cup chopped green onion top |
2 cloves garlic, minced |
1 teaspoon seafood seasoning (i use paul prudhomme's blackened redfish seasoning) |
1/3 cup white zinfandel wine |
1/8 teaspoon crab boil |
1 (26 ounce) can cream of mushroom soup |
1 (12 ounce) package of frozen crawfish, thawed,do not drain |
bow tie pasta, cooked |
1 -2 teaspoon rosemary (i use 2) |
2 bay leaves |
Directions:
1. Melt butter and saute onion, bell pepper and green onions until tender.
2. Add garlic, crawfish, seafood seasoning, crab boil, and wine.
3. Saute for a few minutes.
4. Add soup and stir until blended.
5. Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
6. Toss with bowtie pasta, a little at a time until coated how you like.
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