• Tommy Centola

Crawfish Bordelaise Creole Style

Updated: Jan 4

A French Bordelaise sauce is a rich mixture of red wine and beef stock. A Creole Bordelaise is made with olive oil, butter and garlic. My wife wanted to try something different with out crawfish tails. I know she likes pasta with garlic. So I thought adding crawfish to her garlic pasta (the Italian dish Spaghetti Aglio Olio) would be a great treat. I will post a picture later on my website.

1/4 cup Extra-Virgin Olive Oil

  1 Pound Crawfish Tails      

4 Tablespoons Butter

2 Tablespoons finely-chopped fresh Garlic

4 Tablespoons finely chopped Green Onion tops

1/2 teaspoon crushed Red Pepper

1/4 teaspoon Creole Shake*

1 Pound Vermicelli, cooked al dente

8 sprigs flat-leaf Parsley, chopped

 In a small skillet over medium-low flame, heat the olive oil and then add the crawfish, cooking them until the crawfish are warm, about 2 minutes. Add the butter, garlic, green onions, crushed red pepper and salt. Cook, agitating the pan all the while, until the green onions have wilted. Don’t cook more than a minute, or the garlic and green onions will lose their flavor. Remove from heat and add cooked, drained pasta to pan. Toss the pasta with the other ingredients to distribute the sauce evenly. Top with fresh chopped parsley.

*Soon Creole Shake will be available on my website.

Enjoy!!!

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