Springtime in New Orleans is extra special because it’s both crawfish season and festival season. Combine the two and a big bowl of spicy crawfish and pasta in a cheesy cream sauce is sure to be close at hand.
6 to 8 servings, 2 quarts
1 stick (8 tablespoons) unsalted butter
2 yellow onions, finely chopped
1 green bell pepper, finely chopped
1 stalk celery, finely chopped
3 large cloves garlic, minced
2 teaspoons Creole seasoning
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 cup dry white wine
2 cups heavy whipping cream
1 tablespoon Worcestershire sauce
2 pounds peeled and cooked Louisiana crawfish tails
2 pounds wide egg noodles (or ditalini or pappardelle pasta), cooked according to package directions
1/2 cup sliced scallion tops, for garnish
1 cup grated Parmesan cheese, for garnish
Melt butter in a large Dutch oven over medium heat. Add onions, bell pepper and celery and cook, stirring occasionally, for 15 minutes or until the vegetables are soft and begin to break down.
Add garlic, Creole seasoning, cayenne pepper and salt and cook for 1 to 2 minutes longer. Add white wine; cook and stir over medium-high heat until nearly evaporated. Add the cream and Worcestershire sauce and cook for 5 minutes longer.
Add the crawfish tails, reduce heat to medium low and continue to cook until the crawfish are warmed through. Remove from heat and fold in the mayonnaise. Add cooked pasta and toss well.
Garnish with sliced scallions and Parmesan cheese.