Description
A comforting and creamy pasta dish with crawfish, vegetables, and a rich sauce, perfect for family gatherings.
Ingredients
- 8 ounces bow tie pasta
- ½ cup salted butter
- ⅓ cup all-purpose flour
- 1 bunch green onions (thinly sliced)
- 1 small onion (fine diced)
- 4 garlic cloves (minced)
- 1 green bell pepper (fine diced)
- 2 celery ribs (fine diced)
- 1 teaspoon Better than Bouillon Chicken Base
- 1 pint heavy whipping cream
- 2 pounds frozen crawfish tails (thawed and drained)
- 10 ounces Rotel diced tomatoes with green chilies (drained)
- 1 tablespoon Slap Ya Mama Cajun seasoning
- 1 tablespoon fresh parsley (chopped)
- ¼ teaspoon black pepper (to taste)
- ⅛ teaspoon kosher salt (to taste)
- 1 tablespoon Louisiana Hot sauce (to taste)
- Shredded Parmesan cheese (for serving)
- Additional chopped fresh parsley (for garnish)
Instructions
- Start by preparing the bow tie pasta according to the package instructions. Cook until al dente, drain, and set aside.
- In a saucepan over medium heat, melt the salted butter. Gradually whisk in the flour, stirring until light golden, around 3-5 minutes.
- Add the onions, garlic, green bell pepper, and celery; sauté until softened.
- Stir in the Better than Bouillon Chicken Base and pour in the heavy cream, mixing to form a creamy base.
- Add the thawed crawfish tails and drained Rotel tomatoes, then mix in Cajun seasoning, black pepper, and kosher salt. Cook about 5-7 minutes until heated.
- Combine the cooked pasta with the sauce, ensuring it is well coated. Serve topped with Parmesan cheese and fresh parsley.
Notes
For extra flavor, consider adjusting the amount of Louisiana hot sauce to suit your taste. Fresh herbs elevate this dish.