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Bayou pasta 




1 lb. linguine, cooked according to package directions

Crawfish Cream Sauce:

1 tbsp olive oil

2 tsp Creole seasoning (recommend Tony Chachere’s Cajun seasoning)

2 tbsp minced shallots

1 tbsp minced garlic

1 lb. Louisiana crawfish tails

2 cups heavy whipping cream

1 tbsp Louisiana hot sauce

1 tbsp Worcestershire sauce

1 tbsp butter

1/4 cup chopped green onions

salt, to taste

black pepper, to taste


Crawfish Cream Sauce:

Heat olive oil over medium heat. Sauté garlic & shallots. Add crawfish & creole seasoning. Sauté for 2 mins. Add cream, hot sauce, & Worcestershire. Bring to a boil. Reduce to simmer. Simmer until thickened or reduced by half. Add butter, salt, pepper, & green onions.❤️❤️


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