Crawfish Pasta Ole

1/8 lb butter
1 small onion, chopped
1/3 cup bell pepper, chopped
1 tablespoon garlic, minced
1 pound crawfish tails
1 teaspoon liquid crab boil
1 tablespoon Tony Chachere's
1 can cream of shrimp soup
8 ounces Monterrey Jack and Colby cheese
1 pint half and half cream
1 teaspoon chill powder
1 teaspoon cumin
1/4 cup each of cilantro and shallots, chopped
1 Pound tri-colored Rotin1 Pasta, cooked

Melt butter and add onion, bell pepper and garlic. Saute until soft. Add crawfish, crab boil, and Tony's. Cook for 5 minutes, then add soup, cheese, and thin out with half an half, until smooth. Add chili powder, cumin and cook for 15 minutes. Add cilantro and shallots at the end. Pour over cooked pasta and serve.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana