Recipe courtesy of Michael Lomonaco
Crawfish and Pasta
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 474
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 64
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 26
- Cholesterol
- 56
- Sodium
- 452
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
2 tablespoons vegetable oil
1 large onion, finely diced (about 3/4 cup)
1 red pepper, julienned
1 yellow pepper, julienned
2 ribs celery, diced
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano leaves
1 teaspoon salt
1 tablespoon flour
1 cup hot water
1 pound orzo pasta, cooked according to package instructions
1 pound peeled crawfish tails (available at fish market)
1/2 cup chopped green onions
1/3 cup cream
Directions
- In a large skillet, heat oil. Add the onion, peppers, and celery and cook for 5 to 6 minutes or until soft. Add the cayenne pepper, oregano, and salt, and cook for 2 minutes. Add the flour and cook for 1 minute, toasting the flour to a light brown color. Add the hot water and bring to a boil. Reduce the heat and simmer mixture for 10 minutes.
- As sauce simmers, cook the pasta, timing pasta to finish cooking at the same time as the sauce. Add the crawfish to sauce, and continue simmering for 5 minutes. Add the green onions and cook for 1 minute more. Add cream and heat gently. Spoon crawfish mixture over orzo pasta in large pasta dishes.