Redclaw Yabby Crawfish Pasta Sauce Recipes

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YABBY (CRAWFISH), TOMATO AND CHILI PASTA SAUCE



Yabby (Crawfish), Tomato and Chili Pasta Sauce image

We've been away catching lots of yabbies (crawfish) for the past week. I made this last night and want to make it again soon for some of the family. We tried to extract raw meat from the tails for this, but found it too hard so cooked our yabbies quickly in salted water, then went on with the recipe. You could use shrimp/prawns in this too.

Provided by JustJanS

Categories     Crawfish

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

20 g parmesan cheese, finely grated (I use my microplane)
2 tablespoons finely chopped parsley
zest of a small lemon
3 teaspoons olive oil
4 tablespoons finely diced red onions
2 garlic cloves, crushed
1 teaspoon chili flakes (to taste)
200 ml white wine
1 (400 g) can tomatoes, chopped
1 teaspoon chicken stock powder (to taste)
1 tablespoon capers
300 g crawfish meat (yabby)

Steps:

  • Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
  • Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
  • Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
  • While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
  • When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
  • Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.

REDCLAW YABBY (CRAWFISH) PASTA SAUCE



Redclaw Yabby (Crawfish) Pasta Sauce image

We've been catching plenty of yabbies for the past few days and this is a recipe I came up with to use some of them. I started the sauce, then let it simmer while I cooked spiral pasta for the two of us. This sauce was really good as it didn't overpower the delicate sweetness of the yabbies.

Provided by JustJanS

Categories     Crawfish

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

2 teaspoons oil
1 small onion, finely chopped
1 garlic clove, crushed
3 tablespoons tomato paste
1/2 cup wine
3/4 cup light cream
1/2 cup water
1 teaspoon chicken stock powder (or a cube)
1 teaspoon dried basil
fresh ground black pepper
400 g raw crawfish meat (yabby)
1/4 cup sun-dried tomato, sliced
1/4 cup grated parmesan cheese
2 tablespoons snipped fresh chives

Steps:

  • heat the oil and cook the onion and garlic gently until softened-about 5 minutes.
  • Add the tomato paste and stir for about 30 seconds, then add the wine and cook about a minute more.
  • Add the cream, water, stock powder, basil and black pepper.
  • Bring to the boil then reduce the heat and simmer about 10 minutes.
  • Add the yabby meat and sundried tomatoes and cook for 2-3 minutes-or until yabbies are just cooked through.
  • Remove from the heat and stir through the parmesan cheese and chives.
  • Serve over pasta with extra parmesan if you like.

Nutrition Facts : Calories 518.9, Fat 27.8, SaturatedFat 14.1, Cholesterol 284.6, Sodium 703.9, Carbohydrate 18.1, Fiber 2.6, Sugar 7.8, Protein 39.6

RED CABBAGE SLAW



Red Cabbage Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 cup fresh basil leaves
2 tablespoons chopped cilantro leaves
1 tablespoon honey
1/2 cup canola oil
Salt and pepper
1/2 head red cabbage, finely shredded

Steps:

  • Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 321 calorie, Fat 28 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 175 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams

LOUISIANA CRAWFISH YA-YA PASTA



Louisiana Crawfish Ya-Ya Pasta image

This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish!

Provided by Janessa

Categories     Seafood     Shellfish     Crawfish

Time 45m

Yield 4

Number Of Ingredients 12

¾ (12 ounce) package egg noodles
½ cup butter
½ cup chopped onion
¼ cup minced green bell pepper
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 (16 ounce) package cooked and peeled whole crawfish tails
2 tablespoons Cajun seasoning blend (such as Tony Chachere's®), or to taste
½ cup heavy cream
⅓ cup sliced fresh mushrooms
¾ cup shredded Cheddar cheese, divided
⅓ cup sliced green onions

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.

Nutrition Facts : Calories 741.2 calories, Carbohydrate 51.4 g, Cholesterol 298.3 mg, Fat 45.2 g, Fiber 3.3 g, Protein 33 g, SaturatedFat 26.8 g, Sodium 1104.9 mg, Sugar 2.8 g

REDCLAW YABBY (CRAWFISH) IN RED THAI STYLE SAUCE



Redclaw Yabby (Crawfish) in Red Thai Style Sauce image

Another recipe to use the redclaw yabbies we've been catching. Redclaws are apparently closely related to crawfish. This was pretty mild as I didn't want to over power the delicate flavour of the yabbies.

Provided by JustJanS

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

125 g rice sticks, noodles
boiling water (see note about these two at the bottom of instructions)
1 tablespoon vegetable oil
1 onion, halved and cut into wedges
1 cup butternut pumpkin, cut into 1/2 inch dice
2 tablespoons Thai red curry paste (I used Valcom)
1 tablespoon lime juice
1 tablespoon fish sauce
1 (400 ml) can unsweetened light coconut milk
1 zucchini, halved lenghtways cut into 1/2 inch half moons
1 red capsicum, cut into 1 inch dice
300 g raw crawfish meat
2 tablespoons fresh coriander (cilantro)

Steps:

  • Heat the oil and cook the onion and pumpkin cubes gently until the onion is softened.
  • Add the curry paste and cook until fragrant-about a minute.
  • Add the lime juice, fish sauce, coconut milk and bring to the boil-reduce the heat and simmer with a lid on for about 15 minutes or until the pumpkin is softened.
  • When the pumpkin is almost cooked through, add the zucchini and capsicum allowing them about 5 minutes cooking time.
  • Just before serving add the crawfish meat and cook a further 2 minutes.
  • Divide the softened noodles between two bowls, spoon over the curry and garnish with chopped coriander.
  • ****After the pumpkin/onion mix in the pan has been simmering about 5 minutes, pour boiling water over the rice stick noodles and set aside for 10 minutes.

Nutrition Facts : Calories 486.8, Fat 9.1, SaturatedFat 1.3, Cholesterol 160.6, Sodium 917.7, Carbohydrate 73.7, Fiber 5.5, Sugar 8.6, Protein 27.9

CRUNCHY RED CABBAGE SLAW



Crunchy red cabbage slaw image

Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken

Provided by Good Food team

Categories     Lunch, Vegetable

Time 30m

Number Of Ingredients 16

300g red cabbage
1 large carrot , coarsely grated
1 red-skinned apple , coarsely grated
bunch spring onions , thinly sliced
2 tbsp mayonnaise
1 tbsp wine vinegar
1 tbsp extra-virgin olive oil
stalks from a punnet of mustard cress
2 tbsp wholegrain mustard
500g roast chicken
leaves from a large bunch of basil
ground fenugreek or coriander
zest and juice 1 lime
1 tbsp olive oil
salt and pepper , to taste
4 chicken breasts

Steps:

  • Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
  • Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
  • To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
  • To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.

Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium

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