• Tommy Centola

Crawfish Dip with Fried Bow Tie Pasta

Here are two recipes in one. The fried bow tie pasta makes a great alternative to chips with any dip. Try them next time you make a dip.


Crawfish Dip


1 cup Water

1 (1-ounce package) dried Porcini Mushrooms

3/4 cup Butter (1 1/2 sticks)

1 bunch Green Onions, sliced

1/4 cup All-purpose Flour

2 cloves Garlic, chopped

1 pound Crawfish tails

1 tablespoon Creole Seasoning

1/2 teaspoon Cayenne

2 cups Sour Cream

1 cup fresh Parsley, chopped


In a microwave-safe bowl, heat water in the microwave on High until very hot. Add mushrooms, and let stand 15 minutes or until mushrooms soften. Strain mushrooms, reserving the liquid. Finely chop the mushrooms.

In a medium saucepan, melt butter over medium heat. Add green onions, and cook about 3 minutes or until softened. Stir in flour; cook 5 minutes. Add chopped mushrooms, reserved mushroom liquid, and garlic; bring to a low boil.

Stir in crawfish, Creole Seasoning and cayenne; cook 5 minutes more. Reduce heat to low and stir in the sour cream and parsley. Serve warm.


Fried Bow Tie Pasta


8 ounces hot cooked Bow Tie Pasta

1/2 cup Yellow Cornmeal

3 tablespoons Creole seasoning


Preheat deep fryer to 375℉.


Arrange pasta in a single layer over paper towels to remove any remaining water. In a large bowl, combine pasta, cornmeal, and creole seasoning, tossing well to coat.

Shake excess cornmeal mixture from pasta, and cook in small batches, about 4 minutes or until golden brown. Remove pasta to a paste towel lined baking sheet to drain. Pasta will keep up to a week in an airtight container.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

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