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Crawfish Carboneaux



  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.

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