Creamy Crawfish Pasta

Photo: Jennifer Locklin

Ingredients

1 package (8-ounce) linguine

1/2 cup butter

cup all-purpose flour

1 bunch green onions, finely chopped

1 small onion, minced

4 garlic cloves, minced

1/2 green bell pepper, minced

2 celery ribs, minced

1 chicken bouillon cube

1 pint whipping cream

1 package (2-pound) frozen crawfish tails, thawed*

1 (10-ounce) can diced tomatoes and green chilies, drained

1 tablespoon Creole seasoning

1 tablespoon chopped fresh parsley

1/4 teaspoon pepper

1/8 teaspoon salt

Dash of Hot sauce (optional)

Shredded Parmesan cheese

Garnish: chopped fresh parsley

Preparation

Cook linguine according to package directions; drain. Keep warm.

Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.

Pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.