Crawfish Breaux Bridge pasta

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by WWLTV.com

wwltv.com

Posted on April 15, 2010 at 6:26 AM

Updated Thursday, Apr 15 at 12:28 PM

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

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