1 small chopped onion

1/2 chopped red, green bell peppers

1 large clove finely minced garlic



Old bay

Basil (dried)

Accent (optional)

Heavy cream

Half n Half

Parmesan cheese

Cream cheese

1 pound packaged Louisiana crawfish tails

1 16 oz box Rigatoni or Pasta of your choice

Put large pot of salted water to boil (for pasta)


In a preheated pan with EVOO, sautee onions and peppers until the onions are translucent, toss in minced garlic halfway through  (If you like, pour in a couple of splashes of white wine at this point and let it reduce to half) then Add about 3/4 of a pint of Half n Half, 1/4 teaspoon salt, pepper, 1/2 teaspoon accent (optional), 1/4 teaspoon basil, 1 1/2 teaspoons old bay, 1/2 cup grated parmesan cheese and a half pint of heavy whipping cream and let simmer on med-low heat for 5 minutes. ON THE SPICES……..use your judgment, you may like a bit more or less of either.

Place pasta to boil

Add in the entire package of peeled crawfish tails including the liquid, give it a good stir, add a couple of tablespoons of cream cheese, stir until combined, cover, and let simmer about 10 minutes on medium heat. Remove from heat, stir in cooked pasta, cover and let sit 5 minutes before serving. Serve hot with some crusty garlic bread and/or whatever sides you may like. I often fry fish with these pasta dishes.


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