Creamy Crawfish Pasta

Here is a delicious dinner recipe for you to try: pasta with a delicious creamy crawfish sauce. I lived in New Orleans for 2 years back in the college days, so anything with crawfish is always a treat. To find crawfish in the desert is not so easy, but Walmart does carry them frozen. While they are not quite the same, they are still delicious in this recipe. And the bonus is, the whole thing can be on your table in about 20 minutes. Always a plus!



Creamy Crawfish Pasta

8 ounces linguine
8 tablespoons butter
1/3 cup flour
1 bunch green onions, finely chopped
One small onion, minced
Four garlic cloves, minced
Half green bell pepper, minced
Two celery ribs, minced
One chicken bouillon cube
2 cups cream
1 pound of crawfish tails
10 ounce canned Rotel tomatoes
1 tablespoon creole seasoning
Quarter 1/4 teaspoon pepper
1/4 teaspoon salt
Hot sauce, to taste

Cook pasta according to package directions, drain, and keep warm. Melt butter in a large skillet, add flour and cook two minutes. Add green onions and next four ingredients, and sauté until tender. Add bullion cube and the next seven ingredients, cook 10 minutes until thickened. Stir in hot sauce if desired. Serve over pasta.