← All recipes

Crawfish Carboneaux

Make Crawfish Carboneaux at home with Cooked Angel Hair Pasta, Cooked Crawfish Tails, Butter, Garlic, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1 cup
• 1/4 lb
• 1 tbsp
• 1 tbsp
• 1/4 cup
• 2 cup
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   In a two quart heavy bottom sauce pan, melt butter over medium high heat. Add garlic, green onions, mushrooms, tomatoes and Andouille.

2. 2

   Saute three to five minutes or until all vegetables are wilted.

3. 3

   Add crawfish and cook for an additional two minutes.

4. 4

   Deglaze pan with white wine and lemon juice, and continue cooking until volume of liquid is reduced to one half.

5. 5

   Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately five minutes.

6. 6

   Add diced red bell pepper and cook for one minute.

7. 7

   Remove from heat, add parsley and season to taste using salt and pepper.

8. 8

   Gently fold in cooked angel hair pasta and serve.

9. 9

   May be chilled and served as a cold pasta salad.