Pasta with Crawfish Louisiana Style

My grandmother was from Louisiana. This was the way she made spaghetti. We loved it and still make it today when I can get my hands on fresh crawfish.

• 2 tablespoons olive oil
• 2 cups diced onion
• 1/4 cup diced green bell pepper
• 2 teasopoons diced garlic
• 1/2 cup chopped fresh parsley
• 1 cup dry white wine
• 28.5 oz. diced tomatoes
• 2 cups water
• 2 pounds peeled crawfish tails
• 1/4 cup chopped fresh basil
• 1 pound hot cooked thin spaghetti
• 1 cup freshly grated parmesan

METHOD

In a Dutch oven, heat oil over medium heat. Add onions, peppers, and garlic. Sauté about 5 minutes.

Stir in parsley, wine, tomatoes, and water.Bring to a boil. When boiling put in crawfish. Turn heat to low, and let simmer 45 minutes. Stir in fresh basil.

Serve over cooked spaghetti and sprinkle with parmesan.

Serves: 4 - 6

Contributor: Rhonda Tucker

 

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