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Crawfish Alfredo



1 pound peeled and cleaned Louisiana crawfish tails
1 stick of butter (Do not use margarine.)
1 pint half-and-half
1 bunch green onions, chopped (tops, too)
3-10 cloves of garlic, chopped to your taste
1-2 tablespoons Creole Seasoning
1/2 pound grated parmesan cheese
1 pound cooked pasta


Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5-10 minutes over medium heat until the sauce thickens. Add parmesan cheese and whisk until blended. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often.

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