Updated: Jan 4
We are starting to get close to the end of crawfish season. Here is a great pasta dish that keeps everyone wanting more. It is also great with shrimp
2 sticks Butter
1/2 cup All-purpose Flour
1/2 teaspoon Creole Seasoning
1 quart Milk
1/4 teaspoon crushed Red Pepper
1/4 teaspoon Garlic, minced
3 bunches Green Onions, chopped
2 teaspoons fresh Parsley, chopped
1 cup Tomatoes, chopped
1 1/2 pounds Crawfish Tails
1 pound Spaghetti, cooked al denté
Make the white sauce by melting 4 tablespoons ( 1/2 stick) butter over low heat in a 2-quart saucepan. Stir in the flour and Creole seasoning. Remove white sauce from the heat.
Bring the milk just to a boil and pour into the butter-flour mixture. Place over high heat, stirring constantly until it bubbles. Set aside.
In a 3 quart saucepan, melt the remaining butter. Sauté the red pepper, garlic, onions, parsley and tomatoes. Simmer over medium heat for 5 minutes. Add half of the white sauce, stirring thoroughly. Add crawfish tails. Adjust the seasoning to taste. Add the rest of the white sauce and serve over freshly cooked pasta.