TASSO SHRIMP AND CREAM ON PASTA
Steps:
- Melt most of the butter in skillet then add tasso and seasoning. Cook at medium heat for about 10 minutes, scraping the pan every so often to remove the fond. Add cream and increase heat to reduce it by 1/21/2 being careful to not let the cream boil over on the stove. When cream starts to thicken add shrimp and cook 1 to 2 minutes until shrimp are just cooked. Add the green onions and cook for a count of five then add rest of butter and toss over your favorite pasta shape.
CRAWFISH AND TASSO IN A LIGHT HERB CREAM PESTO SAUCE OVER ROTINI
This recipe came from my sister-in-law that grew up in Louisiana. She got the recipe from a cousin that made this in his restaurant. It is outstanding!
Provided by Peggy Lawhon
Categories Fish
Number Of Ingredients 11
Steps:
- 1. In a med. sauce pan, put cream, bouillon, oregano, basil, garlic and tasso. Bring to a simmering boil, stirring constantly for 5 mins. Taste and make final seasoning adjustments, salt and pepper. Add crawfish and Rotini and let simmer until all ingredients are hot; stir constantly. Garnish with parmesan cheese.
- 2. Serve with garlic bread.
CRAWFISH AND CREAM OVER PASTA
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.
- In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.
- Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.
- Combine all ingredients thoroughly.
SAUTéED FISH WITH CRAWFISH CREAM SAUCE RECIPE - (3.7/5)
Provided by MichelleF
Number Of Ingredients 13
Steps:
- Heat 2 TB oil in a medium pan over medium heat. Add the yellow onions & season with Essence. Add the crawfish, cooking for 2 minutes. Add the tomatoes & garlic, season with salt & pepper, & cook for 3 minutes. Add cream/half & half, Worcestershire, & hot sauce. Bring to a boil then reduce heat to medium & simmer, stirring occasionally, until the cream thickens & reduces by one-third, about 6 to 8 minutes. Add the green onions & season again with salt & pepper. Set aside & keep warm. Heat a large pan with remaining ¼ cup olive oil over medium-high heat. Season fish with Essence. Add fish to the pan & sear until fillets are golden brown & flake easily with a fork, about 5 to 6 minutes. Remove & drain on paper towels. Serve crawfish sauce over fish.
SHRIMP AND TASSO PASTA
This recipe is one of my family's all-time favorites! You may substitute crawfish for the shrimp and it turns out just as delicious. The tasso gives the sauce its wonderful smoky flavor. You can substitute smoked ham for the tasso but the smoky flavor may not be as intense.
Provided by TRAVLEE
Categories Seafood Shellfish Crawfish
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.
- Pour in the cream, and bring to a simmer over medium-high heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.
Nutrition Facts : Calories 860.2 calories, Carbohydrate 53.3 g, Cholesterol 311.5 mg, Fat 54.5 g, Fiber 3.4 g, Protein 39.6 g, SaturatedFat 30.7 g, Sodium 1177.7 mg, Sugar 3.9 g
ALFREDO CRAWFISH WITH PENNE PASTA
This recipe uses an authentic, homemade alfredo cream sauce as a base, so if staying light is the goal...this won't fit your flight-plan. It uses real butter and heavy cream and other ingredients to make a dish of goodness you've only had in top restaurants. The good news is, it's quick and easy enough for a novice to make with good results. (Unless you cook on HIGH and burn the butter like one of the reviewers did... :-)) Enjoy!
Provided by Kobe Roux
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- melt butter in a large skillet over medium heat. Once butter stops foaming, add the garlic and cook about 2 minutes. It's important to note, I said medium heat. I didn't say high or medium high. Butter is something you'll need to watch or you will ruin this dish before it begins. Add the thyme, cayenne pepper, black pepper and Cajun seasoning.
- Add the flour and cook another 3 minutes until flour is incorporated and begins to make a light roux. Yes -- 1/2 LB of butter and 1 Tablespoon of all purpose flour CAN make a roux. It's basically a thickened butter. Roll with it --.
- Add heavy cream and bring to low simmer. Add the Parmesan and Velveeta cheese and stir until creamy. *Sure you can use other cheeses and I'm sure the results will be amazing. Make sure it is a good melting cheese or blend of cheeses. I used Velveeta here because I wanted it to be easy.
- Once the sauce is cooked to your desired thickness, add the chopped green onion and crawfish (thawed and patted dry) to the sauce.
- Serve over al dente penne pasta and garnish with fresh parsley.
Nutrition Facts : Calories 682.8, Fat 41.8, SaturatedFat 24.8, Cholesterol 240.7, Sodium 606.1, Carbohydrate 49, Fiber 6.6, Sugar 0.5, Protein 29.8
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