Crawfish season is upon us here in south Louisiana and we are so blessed to be able to purchase precooked and peeled crawfish tails.  This makes preparing a quick meal so easy and delicious!

The recipe for this pasta dish came together the other night when my son Ben decided to cook our dinner.  He just looked in the fridge, the pantry and the freezer and came up with this delicious dinner in less than 30 minutes.

BEN’S CRAWFISH AND TASSO PASTA

1 LARGE YELLOW ONION, CHOPPED

1 BUNCH GREEN ONIONS, THINLY SLICED

1 LARGE GREEN BELL PEPPER, CHOPPED

3 RIBS CELERY AND LEAVES, CHOPPED

1 STICK UNSALTED BUTTER

2 LARGE CLOVES OF FRESH GARLIC, FINELY MINCED

1 POUND PKG. CRAWFISH TAILS

6 OZ. PKG. CAJUN TASSO HAM, DICED 1/4″ CUBES

1 CAN CREAM OF MUSHROOM SOUP

2 CUPS FROZEN PEAS

1 TABLESPOON LEA & PERRINS

CRYSTAL HOT SAUCE TO TASTE

SEAFOOD MAGIC OR TONY’S SEASONING TO TASTE

1/2 TEASPOON LEMON-PEPPER OR TO TASTE

1 TEASPOON DRIED THYME

1 BAY LEAF

2 CUPS CHICKEN STOCK

 

1 POUND PASTA OF CHOICE COOKED AL DENTE

 

In a large, 12″ non-stick skillet, melt the butter and saute’ the onions, bell pepper and celery until softened.  Stir in the minced garlic and cook 2 minutes more. Add all remaining ingredients EXCEPT the frozen peas and the pasta and simmer on med-low for about 15 minutes.  Taste and correct seasoning. Stir in the frozen peas and cook about 5 minutes more until completely heated through.  Serve over your favorite pasta cooked al dente.  Serves 4-6

 

until next time, Bon Appetit

 

Chiqui