MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crawfish Veronica
Categories: Seafood, Pasta, Vegetables, Dairy, Herbs
Yield: 8 Servings
1 lb Rotini pasta; cooked, not
- rinsed
1 tb Extra-virgin olive oil
1/2 c Unsalted butter
1 c Chopped yellow onion
4 cl Garlic; minced
1 1/2 ts Creole seasoning (Tony
- Chachere's green can)
1/2 ts Blackened seasoning
1/2 ts Kosher salt
1/4 ts Cayenne pepper; or more
1/4 c White wine
1 1/3 c Heavy whipping cream
2/3 c Whole milk
1 tb Fresh lemon juice
16 oz Cooked crawfish tails
1/2 c Thin sliced green onion
1/4 c Chopped fresh parsley
1/2 c Grated Parmesan cheese
Shaved Parmesan cheese;
- garnish
In a large bowl, combine cooked pasta and oil; toss
well. Set aside.
In a large Dutch oven, melt butter over medium-high
heat. Add onion; cook until tender, about 5 minutes. Add
garlic, Creole seasoning, blackened seasoning, salt, and
cayenne; cook for 1 minute. Add wine; cook until wine is
almost evaporated, about 3 minutes. Gradually add cream,
milk, and lemon juice; cook, stirring constantly, until
slightly thickened, about 5 minutes. Add crawfish, green
onion, and parsley; cook for 1 minute.
Add reserved pasta; cook until heated through, about 1
minute. Remove from heat. Add grated Parmesan, stirring
until melted. Divide among serving plates, and garnish
with shaved Parmesan, if desired.
Yields: 8 servings
RECIPE FROM:
https://www.louisianacookin.com
Uncle Dirty Dave's Archives
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