PYRC #59: Creamy Cajun Crawfish Pasta

Get ready. One of the best times of the year is coming upon us - crawfish season.

For us, when we end up with too much crawfish at a boil (sounds crazy, right?), we all sit around the table, peel the leftovers until our fingers hurt and one lucky person gets to stow away a crawfish-filled ziploc in the freezer for later use.

Now what to use those leftover crawfish tails for if you're looking for something beyond the traditional etouffee, creole, etc.? Well I've personally tried crawfish enchiladas and then discovered something even better, Creamy Cajun Crawfish Pasta.

First, let me give a shout out to Plain Chicken for sharing because this pasta was spot on - creamy, spicy, and a great accent to those little tails. The actual recipe calls for chicken, but I think you can sub all kinds of seafood or meat - shrimp, crawfish, sausage - and get the same great result.

RECIPE HERE

In the recipe, you sauté the meat first, but since our crawfish tails were already cooked, we skipped that particular step, and sautéed/added in mushrooms instead (which of course I recommend). You then throw everything in to make your sauce, and then stir in your meat and linguine. I'm sure we probably over-salted with some Tony's, but you can season to taste.

A+ for this creamy Cajun pasta. If we don't end up with a batch of crawfish tails this year, we're just going to have to make this recipe anyway.

XOXO
Kendra

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