Simply grab some boiled crawfish rip of the heads and legs and stick them in a plastic bag to take home and refrigerate. You’ll have to remove the tail meat before preparing this dish, but you’ll be part of the way there.
Serves – 2 hearty portions
White Onion, diced – 1 medium
Bell Pepper, seeded and diced – 1
Garlic, finely chopped – 2 cloves
Crawfish tails – About 30
Salt – To taste
Black Pepper, freshly ground – To taste
Canned peeled and diced tomatoes – 28 ounces
Garlic, chopped – 1 clove
Red pepper flakes – Pinch
Olive oil – 3 tablespoons
Salt – ¼ tablespoon
Black Pepper, freshly ground – Pinch
Fresh basil, chopped – 2 tablespoons
For the pasta:
Dried pasta like penne, farfalle or linguine – ½ pound
Salt – plenty
- Remove the crawfish meat from the refrigerated tails.
- Prepare the marinara sauce – don’t use a garbage jarred pasta sauce – as this is easy and can be done while the pasta water heats and the crawfish sauce created. Heat the olive oil over medium-low heat. Add the garlic and cook until golden, but not brown. Add the red pepper flakes and cook for about a minute. Add the tomatoes then salt and pepper. Cook for about 30 minutes. Add the fresh boil soon before serving.
- Heat the pasta water.
- Begin the crawfish sauce by heating the olive oil over medium-low heat. When warmed add the onion and cook until softened. Add the bell pepper and cooked for about 5 minutes. Add the garlic and cook for 2 minutes.
- Add plenty of salt to the boiling water. Slightly undercook the pasta according to the package directions.
- Add the crawfish tails and cook for about 3 minutes. As these are already cooked, you are essentially re-heating them and do not want to overcook them.
- Add several scoops of the finished marinara sauce to the crawfish sauce and simmer for about 3 minutes.
- Add the cooked pasta and heat for 1 minute.
- Add salt and pepper to taste. You likely need the former.
Crawfish from one of my boils a few years ago.