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Creamy Crawfish Pasta Recipe

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This recipe for Creamy Crawfish Pasta, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Lee Johnson
Added: Sunday, October 11, 2009


1 8 oz. - package linguine
1/2 cup - butter
1/3 cup - all purpose flour
1 bunch - green onions - finely chopped
1 - small onion - minced
4 cloves - garlic - minced
1/2 - green bell pepper - minced
2 - celery ribs - minced
1 - chicken bouillion cube
1 pint - whipping cream
2 lbs. - frozen crawfish tails - thawed
1 10 oz. can Rotel tomatoes (Don't drain)
1 TBS. - Creole seasoning
1 TBS. - fresh parsley
1/4 tsp. - pepper
1/4 tsp. - salt
Shredded Parmesan Cheese

Cook linguine according to package directions. Drain and keep warm.
Melt butter in a Dutch oven over medium heat. Add flour and cook, stirring constantly - 2 minutes or until blended. Add green onions and next 4 ingredients; saute 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish if chopped fresh paisley.




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