Mardi Gras Pasta
-
- 1/8 lb butter
- 1 onion, chopped
- 1 each, green and yellow bell peppers, chopped,
- 1 pound crawfish tails
- 1 box frozen corn
- 2 cups boiled potatoes, diced
- 1 can cream of shrimp soup
- 1 pint whipping cream
- 1 teaspoon lemon/pepper seasoning
- 1/2 teaspoon liquid crab boil
- 2 teaspoons Tony Chachere's seasoning
- 1 cup green Onion tops, chopped
- 1 pound tri-color radian pasta, cooked
Saute butter, onions, peppers until clear. Add crawfish and corn; simmer 10 minutes. Add potatoes, soup and cream; simmer 10 minutes. Add remaining seasonings. Adjust salt to suit your taste. Toss with pasta and serve. Serve with salad and French bread.
Serves 6.
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Cajun Country -- New Iberia, Louisiana