Crawfish and pasta

Yield: 6 Servings

Measure Ingredient
Waldine Van Geffen VGHC42A
4 tablespoons Butter
4 tablespoons Flour
6 cups Crawfish Milk*
2 pounds Crawfish Tails
½ teaspoon Minced Garlic
½ cup Chopped green onions

x Cayenne pepper x Salt ¾ c Dijon mustard 1 lb Fresh pasta *Soak the tails in milk for 1 hour and strain. Melt butter and add flour. Cook for 5 minutes over medium heat. Add garlic and cook for 1 minute. Add crawfish milk slowly to make a cream sauce. Cook until thickens. Add the mustard, cayenne, and simmer for 5 minutes. Add crawfish tails and green onions and simmer for 3 more minutes. Add salt to taste and serve over fresh pasta.

(wrv)

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