It’s been a busy week in our house and we haven’t done a whole lot of cooking. But since I was recently blogging about crawfish, I thought I’d share my recipe for Crawfish Desire, something I based on a dish I enjoyed at the several New Orleans Jazz Fests I was lucky enough to attend. I’ve done this with shrimp as well, and it is delicious!
Ingredients:
1 lb. seafood: crawfish (cooked and peeled) and/or shrimp (raw, peeled and deveined)
1 stick butter
1 pint half-and-half
½ cup chopped green onions
6 cloves garlic, chopped
2 teaspoons chopped thyme
Creole seasoning to taste (the more, the spicier, and I prefer Tony Chachere’s)
1 lb. pasta (rotini if you’re being authentic)
Put water on to boil pasta and cook pasta al dente. Melt butter and sauté garlic and green onions until fragrant. Add shrimp and/or crawfish and cook for three minutes. Gradually add half-and-half, then the thyme and creole seasoning, stirring well*. Cook five minutes so that the seafood is cooked through and the sauce becomes thickened. Add cooked pasta and let the dish sit over low heat for five more minutes, stirring often. Serve with crusty French bread, of course!
*It is important to stir often so that the sauce doesn’t break (separate).
Ingredients:
1 lb. seafood: crawfish (cooked and peeled) and/or shrimp (raw, peeled and deveined)
1 stick butter
1 pint half-and-half
½ cup chopped green onions
6 cloves garlic, chopped
2 teaspoons chopped thyme
Creole seasoning to taste (the more, the spicier, and I prefer Tony Chachere’s)
1 lb. pasta (rotini if you’re being authentic)
Put water on to boil pasta and cook pasta al dente. Melt butter and sauté garlic and green onions until fragrant. Add shrimp and/or crawfish and cook for three minutes. Gradually add half-and-half, then the thyme and creole seasoning, stirring well*. Cook five minutes so that the seafood is cooked through and the sauce becomes thickened. Add cooked pasta and let the dish sit over low heat for five more minutes, stirring often. Serve with crusty French bread, of course!
*It is important to stir often so that the sauce doesn’t break (separate).
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