Crawfish & Pasta
Submitted by Cyn
Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
1 hrsHere’s the trick that makes this dish different from every other crawfish pasta out there: you soak the tails in milk first.
That milk picks up all the sweet, briny flavor of the crawfish, and then it becomes the base of your cream sauce. A butter-and-flour roux thickens it up, garlic and Dijon mustard give it backbone, and a hit of cayenne brings the Louisiana heat.
Two full pounds of crawfish tails go in at the end with chopped green onions, just long enough to warm through without overcooking.
Ladle it over fresh pasta and you’ve got a dish that eats like a night out in the French Quarter.
Chef Tips
- Soak the crawfish tails for the full hour. That milk is the flavor foundation of the entire sauce.
- Cook the roux for a full 5 minutes to get rid of the raw flour taste before adding liquid.
- Add the crawfish milk slowly, whisking constantly, to keep the sauce smooth and lump-free.
- Fresh pasta is the move here, but dried fettuccine or linguine works in a pinch.
Ingredients
Directions
Soak the tails in milk for 1 hour and strain.
Melt butter and add flour. Cook for 5 minutes over medium heat.
Add garlic and cook for 1 minute.
Add crawfish milk slowly to make a cream sauce.
Cook until thickens. Add the mustard, cayenne, and simmer for 5 minutes.
Add crawfish tails and green onions and simmer for 3 more minutes.
Add salt to taste and serve over fresh pasta.
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