Creamy Creole Crawfish Pasta

Creamy Creole Crawfish Pasta Recipe

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Kay Skipper


I'm so excited because I just found this wonderful recipe which I've been looking for and could not find! Yay, yay!! As a matter of fact, I am making it presently to freeze for Christmas and so I realized I have to share it with all of you great JAP cooks!

You'll absolutely love this delicious dish if you enjoy seafood.

This dish is a snap to make if you'll use your processor and it freezes well too.


★★★★★ 3 votes

6 to 8
20 Min
20 Min


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  • 1
    (12 ounce) package of spaghetti noodles
  • 1 stick
  • 1/3 c
    all purpose flour
  • 1
    bunch green onions, finely chopped
  • 1
    small onion, diced
  • 4
    garlic cloves, minced
  • 1/2
    green bell pepper, minced
  • 2
    celery ribs, minced
  • 1
    chicken boullion
  • 1 pt
    whipping cream
  • 1
    (2 pound) package of crawfish tails, thawed
  • 1
    (10 oz.) can original rotel tomatoes with green chilis, drained
  • 1 Tbsp
    creole seasoning (ex: tony chachere's)
  • 1 Tbsp
    fresh parsley, chopped
  • 1/4 tsp
  • ·
    hot sauce (optional)
  • ·
    freshly grated parmesan cheese (optional)
  • ·
    fresh parsley sprigs for garnishment, optional

How to Make Creamy Creole Crawfish Pasta


  1. Cook pasta according to package directions; drain and keep warm.
  2. Melt butter in a Dutch Oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended.
  3. Add green onions, garlic cloves, onion, green bell pepper, celery. Saute 5 minutes or until tender.
  4. Add boullion cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired.

    mmmmmm mmmmm good!

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About Creamy Creole Crawfish Pasta

Course/Dish: Fish, Other Main Dishes

Show 20 Comments & Reviews

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