Print Recipe

Crawfish Carboneaux

Crawfish Carboneaux


  • 3 c. cooked angel hair pasta
  • 1 c. Louisiana crawfish tailmeat
  • 1/4 lb. butter
  • 1 oz. dry white wine
  • 1 T. chopped garlic
  • 1 T. lemon juice
  • 1/4 c. chopped green onions
  • 2 c. heavy whipping cream
  • 1/4 c. sliced mushrooms
  • 1/4 c. diced red bell pepper
  • 1/2 c. diced tomatoes
  • 1 T. chopped parsley
  • 1/2 c. chopped Andouille or bacon
  • Salt and cracked black pepper


  1. In a heavy saucepan, melt butter over high heat. Add garlic, green onions, mushrooms, tomatoes and Andouille or bacon. Sauté' 3-5 minutes or until vegetables are wilted. Add crawfish and cook 2 minutes.
  2. De-glaze pan with white wine and lemon juice and continue cooking until liquid is reduced by half. Add whipping cream and, stirring constantly, reduce until cream is thick and of a sauce-like consistency, about 5 minutes. Add bell pepper and cook 1 minute.
  3. Remove from heat, add parsley and season to taste with salt and pepper. Gently fold in cooked pasta and serve. May be served hot or chilled as a pasta salad.

Serves 4-6.

Recipe courtesy of Louisiana Crawfish Promotion and Research Board, and Leslie Davis.

Cajun Recipes Page 1



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by