Last weekend we had friends over for crawfish on Saturday afternoon, we put the leftovers on ice in a cooler then I peeled them on Sunday morning. I would advise peeling them while you have everything out and “crawfishy,” recruit a peeling helper by simply offering them an additional beer and turning this music up, this usually does the trick. Put the crawfish tails in a ziplock in the fridge to be used for the best leftovers ever.
Grant found a similar recipe in Square Table that he requested for our crawfish tails. I tweaked it to make Creole Crawfish Pasta. Normally I can’t let myself make creamy pastas but justified this one and it was worth it! The perfect Sunday supper.
Creole Crawfish Pasta
1 Onion, diced
1 Yellow Pepper, diced
3 cloves of Garlic, minced
4-6 Green onions, chopped
Pint of cherry Tomatoes, quartered
2 Tbs. Butter
1 1/2 c heavy cream
1 tsp Paprika
1/2 tsp Tony Chachere’s Original Creole Seasoning
Crawfish Tails, approximately two cups after shells are removed.
Pasta of your choice (we used angel hair because it’s what we had in the pantry)
Put water for pasta on to bring to boil.
In a separate skillet melt butter and add onion and pepper. Sauté until softened, about 7 minutes.
Add in garlic, crawfish, and tomatoes, combine.
Add heavy cream next add Tony’s, paprika, and green onions.
Reduce sauce, while simmering and reducing, add pasta to boiling water and follow directions on box.
Once pasta is al dente plate and top with the crawfish sauce.
Add additional green onions for garnish.