Friday, July 20, 2012

Louisiana Crawfish Alfredo Pasta


It has been a while since my last post and I promise to post some kind of craft soon but in the meantime I’m going to share one of my favorite recipes. Here is my version of my good friend David’s Louisiana Crawfish Alfredo. He taught me this recipe years ago and I’ve made a few modifications over the years. This is a family favorite and I share it with his permission. Because this is a pain to print with all the photos, I've inserted the recipe again by itself at the bottom of this post. 
Louisiana Crawfish Alfredo Pasta
(or Louisiana Shrimp Alfredo Pasta)
1 Stick butter or margarine
8 Tbsp (aka 1/2 cup) flour - added slowly 
1 Pint half and half cream (1 pint = 2 cups)
1 Pint whole milk (1 pint = 2 cups)
2 lb. peeled raw shrimp or crawfish 
1 Tsp minced garlic
Green onions (1 bunch)
Sharp cheddar cheese block 16 oz (divided into thin slices)
Sliced Baby Portobello mushrooms (optional) 
1 Tbsp Italian seasoning
Garlic Powder to taste
1 tsp Oregano
Fresh Parsley if you have it, 1/2 Tbsp if using dried Parsley
1/4 tsp Crab Boil (Must have ingredient)
Salt & Pepper to taste

On low heat melt butter in a large pot, slowly add the flour one tablespoon at a time with a whisk. Be sure not to leave it as it will scorch. 


Making the Roux 

Mixing in the flour, stirring constantly


You will make a golden colored roux, mixing until you have a thick sludge.



This is almost to the golden color we want (not brown)


Slowly beginning whisking in the milk and cream, a little at a time until the mixture is smooth. 

 

In a separate saucepan add shrimp or crawfish and cook on medium-low heat. 

 

You will cook the about 4 minutes. Next add the minced garlic, green onions and cook another 2 minutes, then add the mushrooms and cook another 2 minutes. Once everything is cooked drain the saucepan in the sink to get rid of the excess liquid. 

*Note: Be sure not to overcook your shrimp or they will get tough. The should be just-turned pink. 

Once the shrimp/crawfish mixture in the saucepan is drained, add that to the milk mixture in the large pot. 

 

On medium head begin adding slices of cheddar cheese a few at a time. Once those slices melt add a few more slices. Taste occasionally, you may not want to add all of the cheddar. Stir frequently. 

While stirring in the cheese, add the Italian seasoning, garlic powder, oregano, parsley and crab boil.  


Once everything is mixed together and to the desired taste and consistency, the sauce is ready. Serve over Angel Hair pasta or Spaghetti Squash. The dish goes very well with buttered French bread.
Enjoy


Easy to copy and print version of the just the recipe:
Louisiana Crawfish Alfredo Pasta
(or Louisiana Shrimp Alfredo Pasta)
1 Stick butter or margarine
8 Tbsp (aka 1/2 cup) flour - added slowly 
1 Pint half and half (1 pint = 2 cups)
1 Pint whole milk (1 pint = 2 cups)
2 lb. peeled raw shrimp or crawfish 
1 Tsp minced garlic

Green onions (1 bunch)
Sharp cheddar cheese block 16 oz (divided into thin slices)

Sliced Baby Portobello mushrooms (optional) 

1 Tbsp Italian seasoning
Garlic Powder to taste
1 tsp Oregano
Fresh Parsley if you have it, 1/2 Tbsp if using dried Parsley
1/4 tsp Crab Boil (Must have ingredient)
Salt & Pepper to taste
On low heat melt butter in a large pot, slowly add the flour one tablespoon at a time with a whisk. Be sure not to leave it as it will scorch. You will make a golden colored roux, mixing until you have a thick sludge. Slowly beginning whisking in the milk and cream, a little at a time until the mixture is smooth. 
In a separate saucepan add shrimp or crawfish and cook on medium-low heat. You will cook the about 4 minutes. Next add the minced garlic, green onions and cook another 2 minutes, then add the mushrooms and cook another 2 minutes. Once everything is cooked drain the saucepan in the sink to get rid of the excess liquid. 
*Note: Be sure not to overcook your shrimp or they will get tough. The should be just-turned pink. 
Once the shrimp/crawfish mixture in the saucepan is drained, add that to the milk mixture in the large pot. On medium head begin adding slices of cheddar cheese a few at a time. Once those slices melt add a few more slices. Taste occasionally, you may not want to add all of the cheddar. Stir frequently. While stirring in the cheese, add the Italian seasoning, garlic powder, oregano, parsley and crab boil.  
Once everything is mixed together and to the desired taste and consistency, the sauce is ready. Serve over Angel Hair pasta or Spaghetti Squash. The dish goes very well with buttered French bread.