Pasta and Tails

3/4 cup butter
2-1/2 cups onions, chopped
3/4 cup celery, chopped
3/4 cup chopped bell pepper
2 tablespoons minced garlic
1 large bay leaf
2/3 can Rotel tomatoes, diced
2 teaspoons Cajun seasoning
2 teaspoons salt (or less)
1 teaspoon paprika
1 pound crawfish tails
1/2 cups peeled raw shrimp
3 tablespoons parsley, chopped
2 tablespoons sauce and gravy flour
1/2 cup water
12 ounces angel hair pasta, cooked
Fresh Parmesan cheese, grated

Melt butter in 5-quart Dutch oven over medium-high heat. Saute onions, celery, bell peppers and garlic until very wilted. Add bay leaf and Rotel tomatoes, along with Cajun seasoning, salt and paprika. Cook over medium heat about 5-10 minutes. Add crawfish and shrimp. Cover and cook about 10 minutes, stirring often.

Add parsley and 2 tablespoons flour stirred into enough cold water to make 1/2 cup. Quickly add flour mixture to seafood and stir. Heat until slightly thickened. Serve over angel hair pasta and top with grated Parmesan cheese.

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Cajun Country -- New Iberia, Louisiana