Recipe of the Week


Prep Time: 30 Minutes
Yields: 6–8 Servings

Taylor Thompson, from Baton Rouge, Louisiana, submitted this recipe for Stirrin’ It Up: Kids Edition. She enjoys substituting ingredients in old recipes to create her own signature dish. Taylor attends Saint Thomas More School.
1 pound crawfish tails
1 pound cooked angel hair pasta
4 tbsps butter
½ cup onions
¼ cup diced bell pepper
½ tsp Tony Chachere’s® Creole Seasoning
½ cup green onions
¾ cup chopped tomatoes
1¼ cups evaporated milk
½ cup Romano cheese
salt and black pepper to taste
granulated garlic to taste

In a sauté pan, melt butter over medium-high heat. Add onions and bell pepper and sauté until wilted. Add crawfish and Tony Chachere’s® Creole Seasoning, cook 2–4 minutes then stir in green onions and tomatoes. Cook an additional 3–4 minutes, stirring constantly. Add evaporated milk and Romano cheese and cook approximately 10 minutes. Adjust seasonings to taste with salt, black pepper and granulated garlic. To serve, pour crawfish mixture over cooked angel hair pasta.



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