A couple of nights ago, we were out to dinner and I ordered a crawfish dish from the menu - only to be told that they were out of all ...

A couple of nights ago, we were out to dinner and I ordered a crawfish dish from the menu - only to be told that they were out of all ...

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Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.

Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook.

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This Creamy Tomato Crawfish Pasta is packed with flavor! Try this recipe for Creole cream cheese.

This Creamy Tomato Crawfish Pasta is packed with flavor! Try this recipe for Creole cream cheese.

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An old friend of mine from Aquavit, Dennis Chrysanthopoulos, was one of the first people to introduce me to Astoria, the Greek enclave in Queens, New York. One ingredient always on hand in his household growing up, Dennis says, is feta, a salt cured cheese that should be aged for at least 40 days. I like to meld feta and other Greek flavors with lobster and orzo, an Italian rice-shaped pasta traditionally used in soups, to create a light and lovely pasta salad.

An old friend of mine from Aquavit, Dennis Chrysanthopoulos, was one of the first people to introduce me to Astoria, the Greek enclave in Queens, New York. One ingredient always on hand in his household growing up, Dennis says, is feta, a salt cured cheese that should be aged for at least 40 days. I like to meld feta and other Greek flavors with lobster and orzo, an Italian rice-shaped pasta traditionally used in soups, to create a light and lovely pasta salad.

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Crawfish Monica - one of the iconic dishes of the New Orleans Jazz and Heritage Festival.  So easy to make.  Step-by-step photo and video tutorials included in recipe.

Crawfish Monica - one of the iconic dishes of the New Orleans Jazz and Heritage Festival. So easy to make. Step-by-step photo and video tutorials included in recipe.

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In southwest Louisiana, countless spring evenings are filled with thick, humid air and the heft y aroma of backyard crawfish boils. Everyone gathers around picnic tables shrouded in newspapers, and nearby, a colossal pot slowly churns away with spices that permeate the air and clear the sinuses.  Family and friends spend hour aft er hour whipping

In southwest Louisiana, countless spring evenings are filled with thick, humid air and the heft y aroma of backyard crawfish boils. Everyone gathers around picnic tables shrouded in newspapers, and nearby, a colossal pot slowly churns away with spices that permeate the air and clear the sinuses. Family and friends spend hour aft er hour whipping

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Crawfish Pasta  1 pound fresh pasta (rotelle is preferred, but use your favorite shape)   1 stick butter (do not use margarine)    1/2 cup chopped onions  3 to 10 cloves garlic, chopped (to your taste)    1 pound crawfish tails, boiled and peeled   1 pint half-and-half    1 to 2 tablespoons Creole seasoning

Crawfish Pasta 1 pound fresh pasta (rotelle is preferred, but use your favorite shape) 1 stick butter (do not use margarine) 1/2 cup chopped onions 3 to 10 cloves garlic, chopped (to your taste) 1 pound crawfish tails, boiled and peeled 1 pint half-and-half 1 to 2 tablespoons Creole seasoning

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