Creamy Crawfish Pasta
By: Jennifer Locklin
Published: Tuesday, April 13, 2010 - 3:57pm

Ingredients




1 package (8-ounce)  linguine
1/2 cup butter
 cup all-purpose flour
1 bunch green onions, finely chopped
1 small onion, minced
4 garlic cloves, minced
1/2 green bell pepper, minced
2 celery ribs, minced
1 chicken bouillon cube
1 pint whipping cream
1 package (2-pound)  frozen crawfish tails, thawed*
1 (10-ounce) can diced tomatoes and green chilies, drained
1 tablespoon Creole seasoning
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1/8 teaspoon salt
Dash of Hot sauce (optional)
Shredded Parmesan cheese
Garnish: chopped fresh parsley

Preparation

1 Cook linguine according to package directions; drain. Keep warm. 2 Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired. 3 Pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.