"If I had a crawfish, I'd crawfish in the morning, I'd crawfish in the evening and all over this land!" Well, maybe not. But we'd definitely make this killer crawfish pasta courtesy of Angelina's Zydeco Okra Cookbook, and maybe a couple other crawfish recipes, too. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Courtesy of Angelina’s Zydeco Okra Cookbook by Carolyn Shelton
Makes 8 Servings
4 tablespoons olive oil, in all
2 tablespoons flour
1 pound fettuccine pasta
1/4 cup butter
1 bell pepper, chopped
4 ribs celery, chopped
2 pounds Louisiana crawfish tails
2 cups water, boiling
1 1/2 teaspoons cayenne pepper
1 tablespoon salt
1 bunch green onion tops, chopped
In a 1-quart skillet, heat 2 tablespoons of olive oil on medium heat. Add flour and stir until a blond roux forms. Set aside.
Prepare pasta according to directions on package, adding 2 tablespoons of olive oil to finished product. Set aside.
Melt butter in a 6-quart pot; add bell pepper and celery and cook about 10 minutes on medium heat, until tender. Add crawfish, 2 cups boiling water, and roux. Simmer about 15 minutes until thick; add seasoning and onion tops, and serve warm over pasta.