"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crawfish Carboneaux Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Crawfish Carboneaux, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Bourgeois
Added: Sunday, April 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion
3 cups cooked angel hair pasta
1 cup cooked crawfish tails
2 tbsp. Olive oil
1 tbsp. Chopped garlic
1 tbsp lemon juice
2 cups cream (heavy cream or half & half)
╝ cup diced bell pepper
1 can tomato garlic soup/ herb soup
1 tbsp. Chopped parsley
1 pack (3 links) smoke sausage
Salt & pepper to taste
1 cup Mozzarella Cheese
2 tbsp. Worcestershire Sauce

Directions:
Directions:
In heave saucepan heat olive oil over medium high heat. Add onions and peppers and sautÚ 3-5 minutes or until wilted. Add sausage and cook until tender. Add soup and Worcestershire sauce, season to taste and cook until bubbly. Add crawfish and lemon juice and cream. Stir constantly. Reduce until cream is thick and of sauce like consistency, about 5 minutes. Add mozzarella and parsley. Remove from heat and gently fold in pasta.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

557W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!