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Beaz’s Crawfish Monica

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Beaz’s Crawfish Monica

2 tbsp. flour

2 tbsp. oil

¼ cup onion minced

¼ cup bell pepper minced

¼ cup celery minced

½ tsp.chopped garlic

2 tbsp. Beazell’s Cajun Seasoning

1 lb. package crawfish

1 pint Heavy Cream or Half & Half

1 lb. boiled and drained pasta

Directions:

Combine flour and oil to make a roux.  If you wish to make a darker roux simply cook it longer making sure you stir continuously.  A wooden spoon works well for stirring.  Once roux has reached your desired color- add onion, bell pepper and celery.  Cook until wilted.  The vegetables will wilt quickly in the hot roux.  Add Beazell’s, garlic and crawfish.  After sautéing for about 3 minutes, add the cream and continue to simmer for another 10 minute3s.

Add cooked pasta, toss thoroughly and serve immediately.

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