Crawfish Dip With Fried Bow Tie Pasta
- 1 cup water
- 1 (1 oz.) package dried porcini
- 3/4 cup unsalted butter
- 1 bunch green onions, sliced
- 1/4 cup all-purpose flour
- 2 cloves garlic, chopped
- 1 lb. cooked
crawfish tail meat
- 2 tsp. salt
- 1 tsp. ground black pepper
tsp. cayenne pepper
- 2 cups sour cream
- 1 cup chopped fresh parsley
FRIED BOW TIE PASTA
- 8 oz. hot cooked bow tie pasta
- 1/3 cup
- 3 Tbsp. Creole seasoning
- Peanut oil, for frying
- In a medium microwave-safe bowl, heat 1 cup water
in the microwave on High until very hot. Add mushrooms, and let stand 15
minutes or until mushrooms soften. Strain mushrooms through a fine-mesh
sieve. Reserve liquid, and finely chop mushrooms.
- In a medium
saucepan, melt butter over medium heat. Add green onion, and cook about
3 minutes or until softened. Stir in flour; cook 5 minutes.
chopped mushrooms, reserved mushroom liquid, and garlic; bring to a low
- Stir in crawfish, salt, and peppers; cook 5 minutes more.
Reduce heat to low; stir in sour cream and parsley. Serve warm with
Fried Bow Tie Pasta.
Fried Bow Tie Pasta
- Arrange pasta in a
single layer over paper towels to remove any remaining water.
- In a large
bowl, combine pasta, cornmeal, and Creole seasoning, tossing well to
- In a large pot or Dutch oven, pour oil to a depth of 2
inches; heat over medium-high heat until a candy or deep-fry thermometer
- Shake excess cornmeal mixture from pasta, and add in
small batches to hot oil; cook 4 minutes or until golden brown.
pasta to a paper-towel-lined baking sheet to drain.
- Pasta will keep up
to 1 week in an airtight container.
Notes: When you're working
through that mountain of boiled crawfish, don't eat the straight
ones—they weren't alive when they went into the boiling pot.
Cooking/Prep Time: 45 minutes
Recipe courtesy of
Louisiana Seafood. Photo courtesy of Hoffman Media.
Cajun Recipes Page 1