Indulge in New Orleans’ Creamy Crawfish Pasta Delight

Looking for the perfect seafood dish? Look no further than New Orleans! This creamy crawfish and sausage pasta will leave you wanting more. If you knew Steve, you know he loves Crawfish recipes. In this video, we’ll be preparing New Orleans Creamy Crawfish and Sausage pasta, a dish that is sure to please! The mixture of crawfish and sausage caramelizes and flavors the pasta perfectly, while the creamy sauce atop provides a delicious finishing touch.
If you’re looking for a delicious and unique pasta dish to try, be sure to give this creamy pasta a try! It’s sure to be a hit with your guests! Thanks for watching!
Original Air Date Jan 14, 2017
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️

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RECIPE:
1 Package of Egg Noodles
1 Package Crawfish Tail Meat
1 Smoked Sausage (diced)
1 Stick Butter
Cajun Seasoning
Mortins Season Salt
Black Pepper
1 Cup Green & Red Bell Pepper and celery (diced)
1 Cup Mushrooms (diced)
1 Cup Sweet Onion (diced)
1 Can Cream of Mushrooms Soup
1/4 Cup Half and Half

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Hey everybody hunter fisher Trapper Trader guide Scout and interpreter and Country Cook Steve Hall here in Nashville Tennessee with a real fun recipe today and pretty Miss Sheila’s back there filming all this I got a stick of butter one full of stick of butter melted in my little fry pan here

And I’ve got one cup of peppers and celery and I use some green peppers and red peppers and celery chopped up one cup total I got one cup of sweet onions I always use sweet onions like sweet velas and I got one cup of chopped up mushrooms cuz even though I’m use

Mushroom soup I like to throw some real mushrooms in there as well all right let’s get going here let’s get our peppers in here and our onions and our mushrooms and you can look it up but it’s called The Holy Trinity of Cajun cooking if you use Peppers celery and

Onions they use that in just about all their stuff in Louisiana and we’re going to sauté this up till it’s nice and soft and why this is cooking here I’m going to show you something else the other day I actually did this by mistake and what I’m making today is

Crawfish tails mixed in here with cream mushroom soup poured over noodles and the other day I had some smoked sausage there’s a brand and I don’t know what the brand is because I don’t have it here in front of me but you use the smoked sausage that you like and I cut

The ends off of it and then I removed this Outer Outer casing because Sheila doesn’t like that she likes it just so you can have a good tasting smoked sausage but without that skin on there and then I’m going to cut it lengthwise a couple of times and I’m

Going to cut these into little teeny pieces and I thought I had some of this mixture made and I had it in the freezer in a freezer bag I Tha it out and I had one of these breakfast sausages laying there and I threw it in and man it just

Added so much flavor to the recipe and I thought well duhh they’ve got it in Cajun cooking when you do uh crawfish boils you throw in corn and potatoes and sausage so I’m adding smoked sausage to this recipe now this smoked sausage is already pre-cooked so you don’t have to

Worry about it being undercooked or not being all the way done and I’m going to add this back to my recipe here just to kind of heat it up and a lot of this stuff only needs to kind of be almost like heat neat except

For the onions you want to get soft and you want to get your peppers kind of soft we’ll get this going in here boy this is really smelling great now while this is going I’m going to actually season it now I’m pretty good on the

Pepper i you put in what you like but I’m pretty good on the pepper now normally I’d put salt in here but I’m going to switch to Morton’s season all seasoned salt and this has kind of if you open it up and smell it it’s like

It’s got a Cajun flavor I think they might have some cayenne pepper in there or whatever not going to go too crazy but I am going to add also some of this ran Cajun Cajun seasoning and any Cajun seasoning is fine but I’ll put a little

Of that in there now it may seem like I’m putting quite a bit but really once it kind of gets in there with all the other stuff will be all right Sheil I need you to do me one more favor and go grab me some half and half

I normally use heavy whipping cream but I don’t have any today so I’m just going to use half and half boy this is looking absolutely terrific all right and we’re going to go with the good quality cream of mushroom soup and that’s why you need a little bit of half

And half is to kind of thin this down just a smidgen you try this and you’re just going to absolutely love it now Walmart sells packages of crawfish tails and I’ll show you that in just a second I’m going to add just a little bit of half and half maybe oh couple

Tablespoons be plenty to thin it out a little bit so it’ll kind of disperse itself through there and it is so good now you can do this on toast you can actually I I I just believe it or not I just put it in a bowl and sit in the

Kitchen or sit in the living room watch TV and just eat it straight up but we’re going to put it on toast today and now for the magic ingredient man all of this could almost be eaten by itself but crawfish tail meat and this is wild CAU and this

Stuff is absolutely fantastic we still blinking away over there Sheila still blinking all right sounds good and this uh let’s see what we got here looks like 12 O package it’s about 7.95 at Walmart and it’s just crawfish tails and man there is no flavor if you

Miss a crawfish boil down in Louisiana like I do I actually fly some bag of crawfish in and uh we have some crawfish boils here at the house oh man I wish you could smell this this is so fantastic all right here we go I can’t

Take it no more Sheila just brought me in some fresh noodles again you can do this on toast or you can just eat it straight up man crawfish I hope this is making your mouth water cuz this stuff is is Bad to the Bone let me turn this burner

Off got the Holy Trinity in there which is our onions and peppers and celery now you could put a few of them pretty little green sprinkly things on top and all that but you don’t have to do nothing just take it take it to the table man oh man oh man I’ve been

Wanting to do this recipe for a while and I finally got it done for you you know I kind of did this in a hurry so you wouldn’t have to watch it a long time I’ve actually got it over here simmering on low and you should really

Do that for about 10 or 15 minutes cover it and just let it simmer and all them flavors kind of incorporate CU once them crawfish tails get in there especially if you can find some that have crawfish tails that have Head meat I think it’s

Called or tail meat which is the all the fat from inside the Crawfish body but if you can’t even the regular tails are outstanding and the secret ingredient is smoked sausage cut up just a little bit of them plunk them around in there you can add all kinds of other goodies if

You wanted you could put in some Tomatoes whatever but this is enough man them Peppers the onions the mushrooms make sure you use a good quality cream of mushroom soup because it’s a magic ingredient now I know for all you chefs out there please don’t leave any notes

Or nothing I know you can make your own Rue with flour and all this stuff and I’m just a quick cook kind of that’s why I call myself a country cook I grab a can of this and a bag of that and I hope

You love this cuz I cook for a lot of the bachelor out there that just want to whip some stuff up and this is great try some crawfish over noodles and again over toast or just eat it out of the bowl is it the best and most yummy

Little stuff you’ll ever eat if it ain’t it ought to be this is Steve Hall along with pretty Miss Sheila back there there’s our subscribe button I hope you click on it and that way you can watch this stuff whenever we come out with a new recipe you’ll be the first to know

Again thanks for watching and it’s time to go in the catchen and enjoy we’ll see you later bye-bye