Louisiana Crawfish Ya-Ya Pasta |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish! Ingredients:
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 cajun 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 |
Directions:
1. 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.
2. 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 Cajun seasoning; simmer 5 minutes longer.
3. 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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