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Crawfish Etouffee over Fried Eggplant & Angel Hair Pasta Recipe

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This recipe for Crawfish Etouffee over Fried Eggplant & Angel Hair Pasta, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Melancon
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - block of butter
1 - medium onion
1 - bell pepper
3 - bunches of green onions
1 - pack of Louisiana Etouffee mix
1 - medium eggplant
1 - lb. of angel hair pasta
1 - lb of crawfish tails

Directions:
Directions:
Saute butter, onion and bell pepper. Add etouffee mix and then follow the directions on etouffee package for amount of water needed to be added. Add crawfish tails. Let cook for about 15 minutes and then add green onions.

Slice eggplant. Soak eggplant slices in salted water for about 15 minutes. Drain eggplant on paper towel until eggplant is well dried. Sprinkle salt & pepper on each side of eggplant slices. Make an egg wash and then pass slices of eggplant into wash. Bread eggplant slices with bread crumbs. Fry eggplant in hot oil until brown on each side. While eggplant is frying, boil angle hair pasta.

Serve eggplant slices over pasta then add etouffee.

Number Of Servings:
Number Of Servings:
6

 

 

 

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