Crawfish Alfredo

⏱ 65 mins 🍽 4 serving(s) 🏷 Crawfish

This Crawfish Alfredo is a decadent pasta dish with a Cajun twist. It features crawfish tails simmered in wine, then combined with a creamy sauce made from heavy cream, Parmesan, and cream cheese. The sauce is packed with sautéed vegetables like bell peppers, onions, and zucchini. After thickening, it's tossed with the crawfish and served over your choice of pasta for a rich and satisfying meal that serves four.

Crawfish Alfredo

Ingredients

  • 1 lb crayfish tail, with fat (preferably La. packaged. Shrimp or a combination of both can be used. Actually the more the merrier.)
  • olive oil
  • 1 cup shredded carrot
  • 14 ounces frozen broccoli, pieces thawed rinsed and drained
  • 1/2 chopped green bell pepper
  • 1/2 chopped red bell pepper
  • 1/2 chopped yellow bell pepper
  • 1 thinly sliced zucchini
  • 1 thinly sliced squash
  • 1 can corn, drained
  • pasta or noodles, of choice
  • 1 (8 ounce) can of chopped mushrooms, drained
  • cajun seasoning, of choice (Tony C's is pretty good or you could try my recipe of 60% cayenne pepper, 20% salt and 20% garlic po)
  • 1 quart heavy whipping cream
  • 4 ounces cream cheese
  • 4 ounces parmesan cheese
  • 8 ounces of a good tasting sweet blush wine
  • garlic salt
  • pepper or garlic pepper seasoning
  • 5 cloves of pressed garlic, to taste
  • 1/2 cup finely chopped green onion
  • 1/2 cup finely chopped white onion
  • 1/8 cup scallion
  • 1 pinch fresh parsley leaves
  • 1 pinch ground rosemary
  • 1 pinch bay leaf
  • cornstarch

Method

  1. Note that Cajun cooking often relies on personal taste, so seasonings can be adjusted.
  2. You may use fresh ingredients in place of any canned or frozen items.
  3. Place the crawfish tails, wine, and a couple of pinches of your chosen seasoning into a pan.
  4. Use approximately 4 to 6 pinches of seasoning in total.
  5. Allow this to simmer for 3 minutes.
  6. Remove the crawfish from the pan and set them aside, leaving the wine and seasoning behind.
  7. In a separate pan, sauté the white onion, garlic, all bell peppers, scallions, green onion, and carrot in olive oil until the onions soften.
  8. This should take about 5 minutes.
  9. While cooking, season the vegetables with pinches of garlic salt, garlic pepper, and more of your main seasoning.
  10. Transfer the contents from both the wine pan and the onion pan into a large cooking pot.
  11. Set the pot over a low heat and add the zucchini, squash, corn, broccoli, cream cheese, Parmesan, parsley, rosemary, bay leaf, and heavy cream.
  12. If needed, pour in extra wine or cream to just cover the ingredients.
  13. Bring the mixture to a boil, then lower the heat and let it cook for 20 minutes.
  14. Stir it now and then, adding further pinches of seasoning as you like.
  15. As the sauce simmers, prepare a mixture of cornstarch and water to thicken it.
  16. A typical mix is 2 tablespoons of cornstarch stirred into 4 ounces of water.
  17. Pour this slurry slowly into the sauce, stirring well to prevent lumps, and let it cook for a few minutes until the desired thickness is reached.
  18. Once thickened and after about 20 minutes of cooking, add the reserved crawfish back in and stir over a low heat for 10 minutes.
  19. While the main dish cooks, prepare pasta sufficient for four to six people.
  20. To serve, spoon the creamy crawfish sauce over the cooked pasta in a bowl or on a plate.
  21. This dish pairs wonderfully with fresh green beans and garlic bread.
  22. Enjoy your meal.

Nutrition (per serving)

Sodium746400 mg

Recipe details

CategoryCrawfish
AuthorLande Hoffman