* Cook 1/2lb Rotini or other short pasta * 2 cups Crawfish from Boil * 1 cup Cheesy Béchamel Sauce (Like a Mornay Sauce) * 2 tbsp Flour * 2 tbsp Butter * 1 cup Chicken broth * 1/2 cup heavy cream * 1/2 cup freshly grated Parmesan * 1/2 cup freshly grated Gruyère * 1/2 tsp Creole or Cajun spice blend * 1/4 cayenne to taste
I do a double bag of spicy crawfish boil once a year and always have enough to peel some tails. I quick freeze them and then lightly vacuum pack. You can buy frozen tails but they won’t be as nice. I’m unsure of the seasoning of the store bought so you might need some extra Cajun or Creole spice blend to bump the flavor.
For this recipe I used about 2 cups of tails, thawed and flash heated with a pat of butter and S&P. Set aside but keep warm.
Make a light roux with equal parts butter (2 tbsp) and AP flour (2 tbsp). Cook until dark blond but not brown.
Whisk in 1 cup of broth. I used chicken broth. Once it starts to thicken whisk in 1/2 cup heavy cream. Whisk and simmer until thick. Add more liquid to loosen if desired.
Add a handful of shredded cheese. I used some cheap parmesan and some homemade Gruyère but any melting cheese should work. Stir to combine.
Once cheese is molten, add tails back in and heat for a few minutes. Don’t overcook the tails. They are already cooked.
Top your favorite well buttered pasta/noodles/rice/grits and garnish as you see fit.
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Ingredients per Person
* Cook 1/2lb Rotini or other short pasta
* 2 cups Crawfish from Boil
* 1 cup Cheesy Béchamel Sauce (Like a Mornay Sauce)
* 2 tbsp Flour
* 2 tbsp Butter
* 1 cup Chicken broth
* 1/2 cup heavy cream
* 1/2 cup freshly grated Parmesan
* 1/2 cup freshly grated Gruyère
* 1/2 tsp Creole or Cajun spice blend
* 1/4 cayenne to taste
I do a double bag of spicy crawfish boil once a year and always have enough to peel some tails. I quick freeze them and then lightly vacuum pack. You can buy frozen tails but they won’t be as nice. I’m unsure of the seasoning of the store bought so you might need some extra Cajun or Creole spice blend to bump the flavor.
For this recipe I used about 2 cups of tails, thawed and flash heated with a pat of butter and S&P. Set aside but keep warm.
Make a light roux with equal parts butter (2 tbsp) and AP flour (2 tbsp). Cook until dark blond but not brown.
Whisk in 1 cup of broth. I used chicken broth. Once it starts to thicken whisk in 1/2 cup heavy cream. Whisk and simmer until thick. Add more liquid to loosen if desired.
Add a handful of shredded cheese. I used some cheap parmesan and some homemade Gruyère but any melting cheese should work. Stir to combine.
Once cheese is molten, add tails back in and heat for a few minutes. Don’t overcook the tails. They are already cooked.
Top your favorite well buttered pasta/noodles/rice/grits and garnish as you see fit.