This is a very simple and elegant dish and will impress your guests in a big way!! It's one of the most popular dishes served at the New Orleans Jazz & Heritage Festival. If you don't have crawfish available in your area, it works well with shrimp, oysters or crabmeat.
Ingredients
- 1 Stick(s) butter
- 1 Pound(s) cooked fresh pasta
- 1 Pound(s) crawfish tails, boiled and peeled
- 10 Clove(s) garlic, chopped
- 1 Pint(s) half-and-half
Method
- Cook pasta according to the directions on the package
- Drain and rinse under cool water
- Drain again, thoroughly
- Melt the butter in a large pot
- Sautee onions and garlic for 3 minutes
- Add seafood and sauté for 2 minutes
- Add Half-and-Half
- Add Creole seasoning to taste
- Cook for 5-10 minutes over medium heat until sauce thickens
- Add pasta and toss well to coat
- Let sit for 10 minutes and very low heat, stirring often
- Serve immediately with hot French bread