1 lb Boiled crawfish; peeled
1 lg Spoonful oil
1 lg Eggplant; sliced
1 lg Bell pepper; chopped
1 lg Onion; chopped
1 Rib celery; chopped
2 sl Stale bread
Salt & pepper to taste


In a 2-quart heavy sauce pan, melt butter over medium-high heat.

Add garlic, green onions, mushrooms, tomatoes and andouille. Sauté 3 to 5 minutes, or until vegetables are wilted.

Add 1/2 of the crawfish and cook for 2 minutes.

Sprinkle in flour and blend well into the mixture. Deglaze pan with white wine and lemon juice. Add tomato sauce, stirring well to incorporate. Add heavy whipping cream, stirring constantly. Cook until cream is thick and of a sauce-like consistency, approximately 5 minutes.

Add bell pepper, parsley, basil, tarragon and remaining crawfish.

Season to taste using salt and pepper.

Gently fold in cooked rotini pasta and serve.

May be chilled and served as a cold pasta salad.



This recipe is from How To Cook Fish -

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