6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
1 pound Louisiana crawfish tails
Heavy whipping cream
Rotini pasta
Salted butter
Shredded parmesan cheese
Seasonings
Green onion
Garlic
Salt
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Chef Paul’s pizza and pasta magic
Cayenne pepper (Optional)
Crushed red pepper (Optional)
Preparation of ingredients
Seasonings
Step 1- Chop 4 ounces in weight of green onions and press 2 cloves of garlic with a garlic with a garlic press.
Crawfish tails
Step 2- Add 1 pound of crawfish tails into a mesh strainer with a small bowl underneath it. Stir the crawfish tails. This will allow the crawfish juice to drain into the bowl. Once done you should have 3 tablespoons crawfish juice left over. Place the crawfish tails and the crawfish juice into the fridge.
Cooking the rotini pasta
Preheat fire to medium heat.
Step 3- Add 3 quarts water and 1 and 1/2 teaspoons salt into a large 8-quart pot and stir. Let the water come to a simmer.
Step 4- Add 8 to 10 ounces in weight of rotini pasta into the simmering water and stir. Let simmer for 8 to 10 minutes. Once done add the pasta into a strainer and rinse with cold water.
Crawfish sauce
Preheat fire to medium heat.
Step 5- Add 4 tablespoons salted butter and chopped green onions into a large saucepan. Stir all ingredients together and let saute for 2 to 3 minutes. Add 2 cloves pressed garlic and stir.
Step 6- Add 2 cups heavy whipping cream, 3 or 4 tablespoons crawfish juice, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s seafood magic, 2 teaspoons chef Paul’s pizza and pasta magic, and 1/4 teaspoon cayenne pepper and red pepper flakes (Optional). Stir all ingredients together. Let the mixture come to a simmer. Turn your fire down to medium low heat and cover your saucepan partially with a lid. Let simmer for 5 minutes stirring occasionally.
Ste 7- Add 1/3 or 1/2 cup shredded parmesan cheese and stir continuously until the cheese melts into the cream. Cover your saucepan partially with a lid to allow some of the stream to escape. Let simmer for 3 minutes or until the sauce thickens.
Step 8- Add 1 pound crawfish tails, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon chef Paul’s seafood magic, 1/4 teaspoon chef Paul’s pizza and pasta magic, and 1/4 teaspoon cayenne pepper or red pepper flakes (Optional). Stir all ingredients together. Partially cover your pot with a lid. Let the mixture come up to a simmer first, then let it simmer for 3 minutes.
Step 9- Add your rotini pasta and stir until the pasta is coated with the sauce. Cover your saucepan with a lid, let simmer for 2 minutes.
Turn your fire off.
Step 10- Let the pasta cool for 15 to 20 minutes. This will allow the sauce to thicken and for the flavors to settle and increase.
YouTube instructional video
