• Tommy Centola

Smoky Crawfish Queso with Fried Bowtie Pasta

This week, I want to share with you a couple of my latest creations. I started playing looking for a couple of new appetizer ideas. I think you will be pleased with my results


1 pound Velveeta Queso Blanco, cut into small cubes

3/4 cup milk

1/4 teaspoon smoked paprika

1/4 teaspoon chipotle powder

8 ounces crawfish tails

Combine Velveeta and milk in a medium saucepan. Over medium heat, cook until cheese is melted, stirring occasionally. When melted, add paprika and chipotle powder; mix well to combine. A couple of minutes before serving, add crawfish and cook until crawfish are warm, about 3 minutes. Serve with your favorite chips or Fried Bowtie Pasta.

Deep Fried Bowtie Pasta

8 ounces bowtie pasta

2 eggs

2 tablespoons milk

Seasoned breadcrumbs

Heat deep fryer to 350℉.

Boil bowtie pasta in salted water for 7 to 8 minutes. Drain and cool the pasta. Mix eggs and milk together. Dip each piece of pasta into egg mixture, then roll in breadcrumbs. Fry pasta until deep golden brown, about 2 minutes. Drain on a paper towel lined tray and serve warm.

Air Fried Bowtie Pasta

8 ounces bowtie pasta

1 tablespoon olive oil

1/2 cup freshly grated Parmesan cheese

1 teaspoon granulated garlic

1 teaspoon Italian seasoning

1/2 teaspoon salt

Boil bowtie pasta in salted water for 7 to 8 minutes. Drain, but do not rinse. Let sit for 2 minutes.

Preheat air fryer to 400℉.

Transfer pasta to a large bowl and drizzle with olive oil. Add Parmesan cheese, granulated garlic, Italian seasoning and salt. Gently stir until evenly combined.

Place pasta in the air fryer basket in batches and cook for 5 minutes. Flip with spatula and cook for 2 to 3 minutes more. Transfer to a paper towel-lined tray. Allow to cool completely for final crisping.


Creole & Cajun Comfort Food is now available online.

Enjoy!!!

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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