We are starting to get to the heart of the crawfish season. I love to cook crawfish tails with pasta. This recipe from Bacco allows you to use whatever sauce you want to. That way, if someone does not like tomato sauce, Alfredo sauce works just as well.
2 tablespoons Garlic, chopped
1 Yellow Onion, diced
1 large Leek, white part only, diced
4 ears corn, roasted, shaved off the cobs.
2 cups Tomatos, roasted, rough chopped
1 pound Crawfish Tails
Creole Seasoning to taste
1 1/2 cups Heavy Cream
Salt and Pepper to taste
1 bunch Green Onions, thinly sliced
Cannelloni Shells (precooked), enough to serve 4
Pasta Sauce of your choice
In a saute pan, sweat down the garlic, onion and leek until soft. Add the corn, tomatoes, crawfish and Creole Seasoning and sauté for 2 minutes over medium heat, Add the cream and season with salt and pepper. Cook for 10 minutes over medium-low heat. Add the green onions and let cool.
When filling is cooled, place in cannelloni shells and serve with your favorite sauce.
Note: Lasagna noodles may be substituded for cannelloni shells.
Enjoy!!!
Now Available in IBooks You Can’t Keep New Orleans Out Of The Cook
