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Youtube video is at the bottom of this page.
What you’ll need
12 oz package of Crawfish Tails
Rotini Pasta 16 oz box
32 ounces ( 2 pints) of heavy whipping cream
Shredded Parmesan Cheese
Salted Butter 3 tablespoons
1 Green Onion Chopped
Fresh Parsley Chopped until minced
Tony Chachere’s Creole Seasoning
Preparation of ingredients
Step 1 Chop a bunch of Green onion and Chop fresh Parsley until it reaches coarse crumbs. You only need a small amount of parsley.
Boil Pasta
Step 2 -Add 3 quarts of water. Let water come to a boil.
Step 3- Add the entire 16 oz box of Rotini pasta. Let simmer for 7 to 8 minutes. After 7 minutes, taste pasta to see if it is at your desired texture.
Step 3 = Add pasta into strainer and rinse off with cold water. Once done add strainer back on top of pot and cover.
Preheat fire to medium high heat
Step 4 .In a large sauce pan add 3 tablespoons of salted butter. Let butter melt.
Step 5 Add 1/4 cup Cup Green Onion and 1/8 Cups Parsley and let saute for 4 minutes
Step 6 Add 12 ounces of Crawfish Tails and stir.
Step 7 Add 2 tablespoons of Tony Chachere’s Creole Seasoning and stir.
Step 8 Add 32 ounces of heavy whipping cream. Stir for 10 seconds.
NOTE- take a spoon and taste to see if the flavor is just right. IF you feel there is not enough seasoning add 1/2 TEASPOON of Tony Chachere’s Creole Seasoning. Remember the flavor will increase once the sauce thickens so do not add too much of seasoning.
Step 10 Add 1/4 cup Shredded Parmesan Cheese stir for 10 seconds and let cream mixture come to a boil. Let Cream mixture boil for 6 minutes OR until sauce thickens.
Note- Cream tends to rise at boiling point and will float over the pot so keep mixing the cream. If it rises too high then turn fire down. Do Not leave cream on the stove boiling. Monitor it at all times.
Step 11 Add 4 cups of Rotini Pasta into sauce. Mix and let simmer for 3 minutes.
Serve Hot and enjoy!
