Greg Reggio's Crawfish Breaux Bridge pasta
Make the sauce (basic béchamel sauce):
Combine 1 cup whole milk and 1 cup heavy cream
Add in enough blonde roux to make it heavily coat the back of a spoon
Add 1-1 ½ tablespoons of Cajun seasoning for every 2 cups of sauce (blackened redfish seasoning from Paul Prudhomme works well)
Sauté ¼ cup of green onions in about 1 tablespoon of butter until the green onions wilt
Add ¼ pound of fresh Louisiana crawfish tails (if you can’t fine fresh Louisiana tails, make another dish)
Add 1 cup of the béchamel sauce to the mixture and bring to a simmer (don’t overcook crawfish)
Add 2 cups of cooked pasta (spiral, penne, or any shape works nicely)Toss to coat and serve
