Crawfish Pasta

Our cajun fest continues!  This is one of my mom's recipes and was always a favorite.

1 lb egg noodles (cooked according to package directions) - reserve 1 cup cooking liquid
1 stick butter
1 lb shelled crawfish tails (use Louisiana please!) - shrimp can be subbed
1 yellow onion, chopped
1-2 green bell peppers, chopped
2-3 stalks celery, chipped
1 bunch green onion, thinly sliced
1/4 cup chopped flat leaf italian parsley
1 cup half and half
Melt butter.  Saute onion, pepper and celery until softened ~7 minutes.  Add crawfish and simmer over medium heat for 10 minutes.  Add half and half and simmer until slightly thickened ~ 5 minutes.  Add parsley, green onion and pasta.  Season generously with salt and pepper.  Add additional pasta water to loosen if necessary.

Fat Tuesday: Gumbo

Our annual tradition...find the recipe from last year here.

Red Beans & Rice

We're having a whole week of cajun food in celebration of Mardi Gras!  First up is Red Beans and Rice!

 

 

 1 pound dried red beans
4 slices bacon, chopped
1/4 cup chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
4 tablespoons chopped fresh parsley
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
3 cloves garlic, minced
8 cups chicken stock

4 cups cooked white rice
1/4 cup chopped green onions, garnish

Place beans in saucepan.  Cover with 2 inches water and bring to a boil.  Boil 2 minutes.  Remove from heat, cover and let stand 1 hour.  In a different large pot, brown bacon and ham until crispy (5-7 minutes).  Add chopped veggies and saute over medium heat until softened.  Deglaze pot with broth.  Add in all broth plus beans and spices.  Cook 1 1/2 hours until beans are done.  Serve over rice with sausage and chives on top.