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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I streamlined her recipe a bit and reduced the amount of butter to 1/2 cup. However, I did keep the whipping cream, Dawn says with a smile. To speed up prep time, she does all the chopping in a food processor. Ingredients:
1 (8-ounce) package linguine |
1/2 cup butter |
1/3 cup all-purpose flour |
1 bunch green onions, finely chopped |
1 small onion, minced |
4 garlic cloves, minced |
1/2 green bell pepper, minced |
2 celery ribs, minced |
1 chicken bouillon cube |
1 pint whipping cream |
1 (2-pound) package frozen crawfish tails, thawed |
1 (10-ounce) can diced tomatoes and green chilies, drained |
1 tablespoon creole seasoning |
1 tablespoon chopped fresh parsley |
1/4 teaspoon pepper |
1/8 teaspoon salt |
hot sauce (optional) |
shredded parmesan cheese |
garnish: chopped fresh parsley |
Directions:
1. Cook linguine according to package directions; drain. Keep warm.
2. 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; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.
3. *2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.
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