Crawfish With Angel Hair Pasta Recipes

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PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE



Pasta Jambalaya with Crawfish and Andouille Sausage image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 pound dry angel hair pasta
1/4 cup kosher salt
2 tablespoons olive oil
8 ounces andouille sausage, diced into 1/2-inch pieces
1/4 cup small-diced yellow onion
1 tablespoon minced garlic
1 cup green zucchini, small dice
1/2 cup small-diced red bell pepper
One 19-ounce can diced tomatoes
1 tablespoon chopped fresh thyme
1/2 cup heavy cream
1 pound cooked crawfish tails
2 tablespoons chopped fresh basil
1 tablespoon seafood seasoning, such as Old Bay
1/2 cup grated Parmesan

Steps:

  • Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
  • While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.

CRAWFISH AND CREAM OVER PASTA



Crawfish and Cream over Pasta image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 23

1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails* (See Cook's Note)
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
  • In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
  • Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
  • Combine all ingredients thoroughly.

RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA



Richard and Suzanne's Louisiana Crawfish Pasta image

This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.

Provided by Richard and Suzanne

Categories     Seafood     Shellfish     Crawfish

Time 40m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package bow tie pasta
¾ stick butter
1 clove garlic, minced
salt and pepper to taste
1 yellow onion, chopped
1 tablespoon crushed red pepper flakes, divided
1 pound crawfish tails
2 pints heavy cream
½ tablespoon crushed red pepper flakes
1 bunch green onions, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
  • While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
  • Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.

Nutrition Facts : Calories 1504.7 calories, Carbohydrate 99.8 g, Cholesterol 493.3 mg, Fat 109.8 g, Fiber 7.2 g, Protein 37.6 g, SaturatedFat 66.6 g, Sodium 317.2 mg, Sugar 8.1 g

LIKE OUTBACK SHRIMP AND CRAWFISH PASTA



Like Outback Shrimp and Crawfish Pasta image

Shrimp and crawfish tails in a creamy sauce. I'm not normally a huge seafood fan but this is pretty good.

Provided by Wendy Brunell

Categories     Crawfish

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) package angel hair pasta
1/2 cup butter or 1/2 cup margarine
6 cups heavy whipping cream
1 cup chopped green onion
1 lb peeled cooked shrimp
1 (5 ounce) package crawfish tails
3 tablespoons cajun seasoning

Steps:

  • Cook the pasta until done.
  • Drain.
  • In a skillet, melt the butter.
  • Stir in the Cajun seasoning and cream.
  • Bring to boil, and reduce the sauce by half, stirring often.
  • Add the green onions, crawfish and shrimp.
  • Cook until just heated through.
  • To serve, pour sauce over angel hair pasta.
  • Garnish with additional chopped green onions.

CRAWFISH AND ANGEL HAIR BEIGNETS WITH GARLIC MAYONNAISE



Crawfish and Angel Hair Beignets With Garlic Mayonnaise image

An appetizing first course from the flavor center of the universe, Louisiana. This twist on the traditional turns pasta into deep fried fritters. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series.

Provided by Molly53

Categories     Crawfish

Time 40m

Yield 18 beignets

Number Of Ingredients 16

3 egg yolks
1 cup olive oil
1 cup vegetable oil
6 teaspoons garlic, finely minced
5 tablespoons ketchup
5 teaspoons fresh parsley, minced
salt and pepper, to taste
8 ounces angel hair pasta, cooked al dente (you want to end up with 12 ounces cooked pasta)
12 ounces crawfish tails or 12 ounces shrimp, cooked and chopped
3 teaspoons dry mustard (Coleman's preferred)
1 1/2 teaspoons salt
1/2 teaspoon ground cayenne pepper
2 eggs, beaten
3/4 cup flour
1/2 cup green onion, chopped
vegetable oil, for frying (about 2 quarts)

Steps:

  • For the mayonnaise: Place the yolks in a bowl and beat at medium speed until fluffy; add oils in a thin stream until completely incorporated.
  • Whisk in remaining ingredients.
  • For the beignets: Place first six ingredients in a non-reactive bowl; mix well.
  • Add flour and onions; mix until well-blended.
  • Roll into golf ball sized balls.
  • Preheat oil to 350F; cook the balls in small batches until golden brown; remove from oil and drain on absorbent paper.
  • To serve: Spread mayonnaise on chilled salad plates; place three beignets on each plate.

Nutrition Facts : Calories 317.1, Fat 25.9, SaturatedFat 3.7, Cholesterol 68.5, Sodium 263, Carbohydrate 15.3, Fiber 0.7, Sugar 1.4, Protein 6.4

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