crawfish & shrimp étouffée with pasta

2018-03-25

A variation on a previous recipe.

INGREDIENTS

This is what you need for 4-6 servings:

1 lb. pasta of choice
1 lb. salad shrimp, extra small
1 lb. crawfish tails
2-4 cups sauce
béchamel or Alfredo

Optional:

vegetables
I used California mix
extra cheese

Pic1: crawfish & shrimp étouffée with pasta

Directions

Pic2: sauce, shrimp, crawfish
Pic3: add veggies
Pic4: add cheese

Prepare the sauce according to your favorite recipe.
If you cook the pasta first, use part of the pasta broth to make the sauce.
Add the shrimp and crawfish. Heat through over low heat. (Pic2)
Puree part of the shrimp/sauce mixture in a cup blender. Add back to the pot.
Blend anywhere from ¼ to ¾, until the desired thickness is obtained.
Optional:
- Add some extra vegetables (Pic3) and heat through.
- Add some extra cheese of your choice (Pic4 - Mozzarella)

Pic5: add pasta
Pic6: stir
Pic7: serve

Cook the pasta ‘al dente’ according to the directions on the package.
Drain.
Add 1 tbsp. butter. and serve the sauce over the pasta.
- Alternatively, stir the pasta into the sauce over low heat. (Pic5+6)
Serve and enjoy. (Pic1+7)