Description
A creamy and flavorful Cajun pasta dish loaded with crawfish, perfect for a hearty meal.
Ingredients
Scale
- 4 tablespoons unsalted butter
- ½ medium yellow onion, (diced)
- 3 cloves garlic, (minced)
- ¼ teaspoon cayenne
- ½ teaspoon paprika
- 1 teaspoon Cajun seasoning (I use Slap Ya Mama™)
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup shredded parmesan cheese
- ¼ cup shredded provolone
- ½ cup shredded mozzarella
- 1 pound frozen crawfish bodies, (divided)
- 3¼ cups seafood stock, (divided)
- Kosher salt, (as needed)
- ¾ pound fusilli pasta
- 1 tablespoon thinly sliced green onion
- 1 tablespoon chopped parsley
Instructions
- Heat a medium saucepan over medium heat, add the butter and allow it to melt. Add the onion and the garlic and sauté, stirring occasionally, until soft and translucent, about 10 minutes.
- Add the cayenne, paprika and Cajun seasoning and stir to combine.
- Whisk in the flour and salt the water and bring back to a boil.
- Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Before draining, set aside about one cup of the cooking water.
- Drain and return the pasta to the pot. Add the sauce and stir to combine and evenly coat the noodles with the sauce. If the sauce begins to get too clumpy, add some of the reserved pasta water, a tablespoon at a time.
- To serve, ladle into warm pasta bowls and top with the remaining crawfish, green onions and parsley.
Notes
- Feel free to adjust the heat by adding more or less cayenne pepper to your taste.
- For added flavor, you can sauté additional vegetables such as bell peppers or celery with the onion and garlic.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg