Mudbug comfort food at its finest! The pairing of a creamy wine sauce and cajun spices is a match made in heaven. I was slightly offended while searching for crawfish in Schnucks this past Monday. When I asked the associate if there was any thawed crawfish in the seafood department, he didn’t even know what crawfish was. *Let’s take a moment of silence for this deprived young man*

Pinterest Inspired

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Ingredients:

• 1 lb. mini bowtie noodles
• 2 Tbsp. olive oil
• 6 Tbsp. butter
• 1 c. onion, chopped
• 2 Tbsp. minced garlic
• 2 tsp. Emeril’s Essence Creole Seasoning (bulk recipe below)
  • 2 1/2 Tbsp. paprika
  • 2 Tbsp. salt
  • 2 Tbsp. garlic powder
  • 1 Tbsp. black pepper
  • 1 Tbsp. onion powder
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/4 c. white wine
• 2 c. heavy cream
• 1 Tbsp. lemon juice
• 1 lb. crawfish tails, cooked and shelled
• 1/2 c. green onions, snipped
• 1/2 c. fresh parsley, snipped
• 1 c. grated parmesan cheese

Directions:

1. Cook the pasta until aldente according to the directions on the box. Drain and place back into pan with the olive oil and a splash of reserved pasta water. Cover to keep warm.
2. In a large pot, melt the butter on medium-high heat. Add in onions and cook until soft and translucent. Add in the minced garlic, Essence seasoning, salt, and cayenne. Stir and cook for about a minute. Add the white wine and cook until almost all has evaporated. Add in cream and lemon juice. Stir until reduced down slightly. Toss in crawfish and allow for them to heat up in the mixture. Add in pasta, green onions, and parsley and heat until also warmed. Remove from the heat and stir in parmesan cheese.

Yields approximately 6 servings.