CRAWFISH SPAGHETTI
Make and share this Crawfish Spaghetti recipe from Food.com.
Provided by PSparx
Categories Spaghetti
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and green pepepr in oil in a Dutch oven until tender. Stir in all remaining ingredients except crawfish and bring mixture to a boil; reduce heat and simmer for 1 1/2 hours.
- Add crawfish and cook over low heat for 20 minutes.
- Serve over fresh cooked spahetti noodles and sprinkle with parmesan cheese if desired.
Nutrition Facts : Calories 217.3, Fat 8.6, SaturatedFat 1.3, Cholesterol 161.9, Sodium 690.6, Carbohydrate 11, Fiber 2.4, Sugar 5.4, Protein 24.4
CRAWFISH BAKED SPAGHETTI
Steps:
- Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
- Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
- Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
- Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.
- Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 39.2 g, Cholesterol 123.4 mg, Fat 15.6 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 7.4 g, Sodium 841.4 mg, Sugar 3.3 g
PRETTY CRAWFISH PASTA
This works well for a quick supper or light lunch with the ladies. A blend of pasta, herbed dressing, crawfish and veggies.
Provided by Linda
Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
- Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.
Nutrition Facts : Calories 420.7 calories, Carbohydrate 71.6 g, Cholesterol 81 mg, Fat 5.2 g, Fiber 5.6 g, Protein 23.9 g, SaturatedFat 0.9 g, Sodium 559.1 mg, Sugar 14.3 g
YABBY (CRAWFISH), TOMATO AND CHILI PASTA SAUCE
We've been away catching lots of yabbies (crawfish) for the past week. I made this last night and want to make it again soon for some of the family. We tried to extract raw meat from the tails for this, but found it too hard so cooked our yabbies quickly in salted water, then went on with the recipe. You could use shrimp/prawns in this too.
Provided by JustJanS
Categories Crawfish
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
- Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
- Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
- While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
- When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
- Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.
RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA
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
LOUISIANA CRAWFISH YA-YA PASTA
Steps:
- Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
- Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.
Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g
CRAWFISH CHILI
Make and share this Crawfish Chili recipe from Food.com.
Provided by kimbearly
Categories Crawfish
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat in bacon drippings.
- Combine all other ingredients with meat and bring to a boil.
- Simmer for a few hours.
CRAWFISH FETTUCCINE II
Steps:
- Melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. Stir in flour and cook for 7 minutes, stirring frequently.
- Add crawfish meat; cover and simmer for 20 minutes.
- Stir in the processed cheese, half and half, Cajun seasoning and tomato. Cover and simmer for another 20 minutes. Meanwhile, cook pasta.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Mix together the sauce and pasta and transfer to the prepared baking dish. Sprinkle with Parmesan cheese and bake for 20 minutes or until bubbly.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 67.6 g, Cholesterol 154.1 mg, Fat 30.7 g, Fiber 3.8 g, Protein 32.5 g, SaturatedFat 17.8 g, Sodium 923.1 mg, Sugar 3.4 g
CRAWFISH SPRING ROLLS WITH THREE - CHILI DIPPING SAUCE
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate.
Provided by Molly53
Categories Crawfish
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 26
Steps:
- To make the spring rolls: toss the first 9 ingredients together; season with salt and pepper to taste.
- Place a wrapper on work surface, brush with egg white and let stand a few seconds to soften.
- Place a spoonful of the mixture about a quarter of the way in from the top edge of the wrapper.
- Spread filling into a 3/4" x 5" rectangle; fold top of wrapper over and roll one turn.
- Fold in sides and complete rolling.
- Repeat until all the filling is used.
- To make the dipping sauce: whirl the first six ingredients in a blender or food processor until finely minced.
- Add next three ingredients and mix well; set aside.
- To cook the spring rolls: preheat the oil to 375F in a large sauce pan or fryer.
- Drop the spring rolls into hot oil and fry until golden.
- Remove to absorbent paper to drain well.
- Cut each roll into 3 pieces.
- To serve: Divide the sauce into individual bowls.
- Place spring rolls on sauce and garnish with carrot strips.
Nutrition Facts : Calories 282.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 82.7, Sodium 1833.7, Carbohydrate 46.9, Fiber 2.7, Sugar 9.6, Protein 19.3
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