Crawfish Carboneaux
PREP TIME: 45 Minutes
SERVES: 4 - 6

This pasta dish was first introduced at Lafitte's Landing Restaurant in 1981. Pasta was coming of age in American cooking and South Louisiana had the perfect ingredients for such a dish. Today, this dish is found throughout America.


  • 3 cups cooked angel hair pasta
  • 1 cup cooked crawfish tails
  • 1/4 pound butter
  • 1 ounce dry white wine
  • 1 tbsp chopped garlic
  • 1 tbsp lemon juice
  • 1/4 cup chopped green onions
  • 2 cups heavy whipping cream
  • 1/4 cup sliced mushrooms
  • 1/4 cup diced red bell pepper
  • 1/2 cup diced tomatoes
  • 1 tbsp chopped parsley
  • 1/2 cup diced andouille or bacon
  • salt and cracked black pepper to taste

In a two quart heavy bottom sauce pan, melt butter over medium high heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Saute three to five minutes or until all vegetables are wilted. Add crawfish and cook for an additional two minutes. Deglaze pan with white wine and lemon juice, and continue cooking until volume of liquid is reduced to one half. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce-like consistency, approximately five minutes. Add diced red bell pepper and cook for one minute. Remove from heat, add parsley and season to taste using salt and pepper. Gently fold in cooked angel hair pasta and serve. May be chilled and served as a cold pasta salad.


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