"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crawfish Carboneaux Recipe

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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.

Allie Bourgeois


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

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.




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