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Crawfish Dip With Fried Bow Tie Pasta





Crawfish Dip

  1. 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.
  2. 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.
  3. Add chopped mushrooms, reserved mushroom liquid, and garlic; bring to a low boil.
  4. 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

  1. Arrange pasta in a single layer over paper towels to remove any remaining water.
  2. In a large bowl, combine pasta, cornmeal, and Creole seasoning, tossing well to coat.
  3. 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 reads 375º.
  4. Shake excess cornmeal mixture from pasta, and add in small batches to hot oil; cook 4 minutes or until golden brown.
  5. Remove pasta to a paper-towel-lined baking sheet to drain.
  6. 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
Serves 6

Recipe courtesy of Louisiana Seafood. Photo courtesy of Hoffman Media.

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