Spicy Crawfish Pasta Recipes

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.

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.

JOE'S SPICY 40LB BAG BOILED CRAWFISH WITH FIXIN'S

Steps:

• PURGE CRAWFISH.
• First thing is to purge crawfish in a separate tub. to do this you simply dump the crawfish in a wash tub or something of size,fill with water over top of crawfish,and then sprinkle a box of salt all over them. Let crawfish set in the salt water for amount of time it takes to get water boiling in stock pot. Then drain & rinse them real good before adding to the pot. (Note: follow below directions before adding crawfish to pot.).
• DIRECTIONS.
• Fill 100 quart stock pot a lil over half full of water. Add crab boil, cayenne pepper, bay leaves, butter, lemons and salt. Bring to a boil for 10 minutes.
• Add potatoes, corn, onion, mushrooms, and cut garlic pods. Boil another 10 minutes Add crawfish, bring back to a boil for about 5 minutes.
• Cut fire, put in 1 bag of ice and immediately cover pot with lid. Let soak 20 to 30 minutes.
• Drain, throw crawfish in drink box. Sprinkle Tony Chachere's, shake box to mix. Sprinkle and mix until you see spice's on the crawfish good. Enjoy!

RICH & CREAMY CRAWFISH OR SHRIMP PASTA W/ CHEESE SAUCE

Steps:

• Chop the green onions (as much as you like--I usually just use a handful).
• Open the cheese and slice it in as many pieces as possible so it can melt easily.
• Set onions and cheese aside separately.
• It is a good idea at this point to start a large pot of boiling water, and it should be boiling by the time the sauce is done.
• To make the sauce: Melt stick of butter in a large skillet on medium heat.
• Add chopped onions.
• Simmer for a few minutes, stirring occasionally, until onions look nicely cooked.
• Add the package of crawfish and let simmer for another few minutes.
• Add the cheese, and once it has started to melt, add the can of soup.
• Dash of salt if desired.
• You can turn the heat up to medium hi.
• Continue stirring until the cheese is completely melted.
• If it is too thick, milk can be added to thin it out.
• Cover and turn heat back down to low.
• Stir occasionally so the sauce does not stick.
• Now just boil the pasta according to the package instructions.
• Sauce can be served over the pasta or mixed inches.
• If there are leftovers, I usually store it all mixed together.
• It reheats better that way.

SPICY CRAWFISH PASTA

Steps:

• Prepare pasta according to package directions. Drain and set aside to cool. In a large nonstick skillet, melt butter. Add onions and garlic; sauté approximately 3 minutes. Add crawfish and sauté another 3 minutes. Reduce heat to medium and add half-and-half. Reduce heat to low and add slices of jalapeño-Jack cheese to the sauce. Stir sauce frequently until cheese is thoroughly melted (sauce will be slightly lumpy). Season to taste, but go lightly with pepper; the alapeños in the cheese make the sauce very spicy. In a large casserole dish, combine drained, cooked pasta and crawfish sauce. Sprinkle with Parmesan cheese and serve while hot. (Can be prepared ahead and reheated in oven at 350°.)