• Tommy Centola

Crawfish Pastalaya

Updated: Jan 4

With crawfish season coming to an end, having the last boil of the season for Mother’s Day, here is one more crawfish recipe. This is a take on jambalaya that was first done at Mr. B’s Bistro in New Orleans. By using uncooked pasta, the pasta absorbs the sauce just like rice does in regular jambalaya. My brother Mike did a great version of this dish last time I was in New Orleans. So here is my take on his classic.

2 pounds Crawfish Tails

12 ounces uncooked Bowtie Pasta

¼ cup Olive Oil

½ cup Onions diced

¼ cup Red Bell Pepper diced

¼ cup Yellow Bell Pepper diced

¼ cup Garlic minced

½ cup Tomato Sauce

2 tablespoons Flour

1 quart Chicken Stock or Broth

1 tablespoon Fresh Thyme chopped

2 tablespoons Fresh Basil chopped

¼ cup Green Onions chopped

Creole Seasoning Blend, Salt and Pepper to taste

In a large Dutch oven, heat olive oil over medium-high heat. Add onions, bell peppers, and garlic. Sauté for 3-5 minutes or until the vegetables are wilted. Sprinkle in flour and, using a wire whisk, stir constantly until a white roux is achieved. Add stock or broth, one ladle at a time until all has been incorporated. Add tomato sauce, thyme, basil and season to taste with Creole Seasoning, salt and pepper. Bring mixture to a rolling boil, reduce to simmer and cook for 5 minutes. Gently blend in crawfish into the simmering liquid. Add green onions and then fold in pasta. Reduce heat to low, cover and cook pastalaya for 20-25 minutes or until the pasta is al dente and the liquid has been absorbed. Serve.

Check out my Seafood Stuffed Mirliton on Louisiana Kitchen and Culture website

http://louisiana.kitchenandculture.com

Enjoy!!!

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