• Tommy Centola

Crawfish Pasta

Pasta is a popular way to use leftover crawfish tails. You can always use frozen tails in your recipes. Just make sure they are Louisiana Crawfish and not imported.


1 pound of your favorite Pasta (I use Rotini)

1 stick Butter

1/2 cup Green Onions, sliced

6 cloves Garlic, minced

1 pound Crawfish tails

1 pint Half-and-Half

2 tablespoons Creole Seasoning or more to taste


Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and sauté onions and garlic for 3 minutes. Add the crawfish and sauté for 2 minutes. Add the half-and-half, then add the Creole seasoning. Cook for 5 to 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Adjust the seasonings. Let it sit for 10 minutes or so over very low heat, stirring often. serve immediately with hot French bread.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!

57 views

​© 2023 by AMBROSIA. Proudly created with Wix.com