Prep Time: 20 minutes
Cook Time: 1 hour
Serving Size: 20 people
6 lbs. peeled Crawfish Tails
4 sticks Butter
1 1/2 quarts Half and Half
1 large block of Velveeta Cheese
2 Containers of Fresh Chopped Seasoning (May be substituted with 2 medium Onions, 1 large Bell Pepper, and 1/2 cup of Green Onions
1 can of Rotel Tomatoes
1 tablespoon Garlic, minced
1/2 cup Olive Oil
6-7 12 oz. bags of extra broad Egg Noodles
3-4 large Bay Leaves
1/4 cup Cajun seasoning (Tony Chachere's)
1 - 1 1/2 cups Parmesan Cheese
Sauteé fresh seasonings and garlic in butter until onions are clear. Add crawfish, Rotel, cajun seasoning, and bay leaves and cook approximately 30 minutes on medium heat.
Add half and half and cook on low (DO NOT BOIL, MILK WILL SCORCH). Cut Velveeta into chunks and add. Cook on low until all cheese melts. Allow entire mixture to simmer, stirring occasionally to prevent sticking.
Boil pasta in large stock pot with olive oil. Drain, do not rinse. Add pasta to sauce a little at a time to mix pasta and sauce. Add Parmesan cheese to mixture to absorb some of the liquid.
Leave mixture somewhat juicy and let set for approximately 30 minutes. Mixture will "tighten up.”
Enjoy!
Submitted By: Josh Falgoust, EMT-Paramedic
Lousiana, USA
5 comments:
We can't get crayfish where I live; what's the best substitute?
I know Josh also makes it with shrimp and it is killer.
you can use shrimp or chicken in place of crawfish
I so want to try to get crayfish to try this so it can be the true cajun version. I wish you had a picture on the post.
Sorry there's no picture. Next time I make it I promise to get a picture.
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