Sep 22, 2009


So I decided Saturday that I would actaully cook a real meal. Something really good that I dont usually cook. Well I had these whole crawfish that were seasoned and frozen. I found them at this really cool grocery store not long ago and hadnt used them yet. So I looked up recipes and found one of Emeril Lagasse's that sounded REALLY good! Considering my husband will pretty much eat anything anyway I figured it was worth a shot. Man, was it good too! And it was actually pretty easy to make, with the exception of trying to peel those damn crawfish while cooking everything else. I probably should have done that first but he was rushing me because he was hungry. MEN! The pictures dont even do it justice. Luckily however, I did snap a few before he dug into it. Good thing too because there was NONE left...not even one piece of pasta! {It looks like that is barely any crawfish in it but there was well over the 1 lb. it called for. It just all settled to the bottom. } Here is the recipe:

Crawfish & Cream over Pasta

1 pound linguine or fettucine
2 tablespoons olive oil
6 tablespoons unsalted
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Essence, recipe follows
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon
1 pound crawfish tails*
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan
Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
*Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

{The only changes I made were I used bottles Lemon juice because I forgot to buy lemons and I left out the paprika in the Essence Seasoning because I forgot it too...ha ha oh well! It tasted really good anyway!}

1 comment:

{Louisiana.Bride} said...

That looks really good!