Crawfish Pasta

Main Course

Recipe courtesy of Jyl Benson, Louisiana Kitchen & Culture

Serves 4

  • 1/2 stick butter
  • 1 small onion, minced
  • 1 small green bell pepper, minced
  • 2 celery ribs, minced
  • 1 tablespoon garlic, minced
  • 1 lb Louisiana crawfish tails with fat
  • 1 1/2 cups heavy cream
  • 6 ounces jalapeño cream cheese
  • Creole or Cajun Seasoning e.g. Tony’s or your favorite
  • 1 pound whole wheat corkscrew pasta, cooked to package directions

Creamy Crawfish Pasta

Creamy Crawfish PastaClick image to enlarge


Add butter to a Dutch oven, preferably cast iron, set over medium-high heat. Add onion, green pepper and celery. Cook until onion is opaque.  Add garlic and cook until fragrant.  Add crawfish and cook until heated through.  Add cream and cream cheese and cook until heated through and cream cheese is melted.  Add your favorite Cajun seasoning to taste. Add pasta and heat through. Reduce heat to medium-low and cook until sauce is slightly thickened.  Cook pasta according to package instructions. Divide among four bowls and top with crawfish sauce.

Serve at once.

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<p>So where do you find the jalapeno cream cheese.......cannot locate in Shreveport</p>

<p>Dice jalapeno peppers to taste and stir into softened cream cheese.</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture