Crawfish Spaghetti Recipes

CRAWFISH BAKED SPAGHETTI

Steps:

• Bring a pot of water to a boil; add crawfish and boil until they turn bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
• Bring a large pot of lightly salted water to a boil in the meantime. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
• Whisk cream of mushroom and chicken soups together in a medium saucepan with Cajun seasoning and garlic powder. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
• Mix spaghetti, tomatoes, and crawfish together in the prepared baking dish. Add the cheese sauce and mix thoroughly. Sprinkle top remaining Cheddar cheese and parsley.
• Bake in the preheated oven until cheese is melted and golden brown at the edges, about 35 minutes.

LOUISIANA CRAWFISH YA-YA PASTA

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
• Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

CRAWFISH SPAGHETTI

Steps:

• Saute onion and green pepepr in oil in a Dutch oven until tender. Stir in all remaining ingredients except crawfish and bring mixture to a boil; reduce heat and simmer for 1 1/2 hours.
• Add crawfish and cook over low heat for 20 minutes.
• Serve over fresh cooked spahetti noodles and sprinkle with parmesan cheese if desired.

CRAWFISH AND PASTA

Steps:

• In a large skillet, heat oil. Add the onion, peppers, and celery and cook for 5 to 6 minutes or until soft. Add the cayenne pepper, oregano, and salt, and cook for 2 minutes. Add the flour and cook for 1 minute, toasting the flour to a light brown color. Add the hot water and bring to a boil. Reduce the heat and simmer mixture for 10 minutes.
• As sauce simmers, cook the pasta, timing pasta to finish cooking at the same time as the sauce. Add the crawfish to sauce, and continue simmering for 5 minutes. Add the green onions and cook for 1 minute more. Add cream and heat gently. Spoon crawfish mixture over orzo pasta in large pasta dishes.

CRAWFISH PASTA

Steps:

• Melt butter and saute onion, bell pepper and green onions until tender.
• Add garlic, crawfish, seafood seasoning, crab boil, and wine.
• Saute for a few minutes.
• Add soup and stir until blended.
• Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
• Toss with bowtie pasta, a little at a time until coated how you like.

CREAMY CRAWFISH PASTA

Steps:

• Add butter to a Dutch oven, preferably cast iron, set over medium-high heat.
• Add onion, green pepper and celery. Cook until onion is opaque.
• Add garlic and cook until fragrant. Add crawfish and cook until heated through.
• Add cream and jalapeno cream cheese and cook until heated through and cream cheese is melted. Add your favorite Cajun seasoning, to taste. Stir in the parmesan to incorporate.
• Add prepared pasta and heat through. Reduce heat to medium-low and cook until sauce is slightly thickened.
• Garnish with additional parmesan cheese.

RICHARD AND SUZANNE'S LOUISIANA CRAWFISH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
• Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.