Wednesday, June 27, 2012

Crawfish Marguerite + Bayou Boogie

With friends coming over for dinner last night, I wanted to make something special with the 2 lbs. of crawfish tails that I had stashed in my freezer. Here's a family favorite that is "out of this world" delicious and is sure to please your family and guests. It is packed with wonderful flavors in a spicy sauce that compliments the pasta perfectly,  has just the right amount of heat, and less calories than the cream version of this dish.  Cest bon, cher! Enjoy!

Crawfish Marguerite

4 tablespoons olive oil, divided
2 tablespoons flour
1 lb. favorite pasta
1/4 cup butter
1 bell pepper, chopped
2 ribs celery, chopped
2 tsp.'s minced garlic
1/4 cup fresh parsley, chopped
2 sprigs fresh thyme, chopped
1 bunch green onions , chopped
2 lbs. peeled crawfish tails
2 cups hot water
1  tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
Tabasco to taste

Here is a pic of my fresh parsley and thyme that I am growing on my patio this summer.  I am also growing Creole tomatoes, cherry tomatoes, and jalapeno peppers, and will be sharing some recipes that will include those, soon. There really isn't anything quite like fresh herbs and tomatoes, for cooking up a great dish.

Prepare pasta according to directions on package, and then add 2 tablespoons of olive oil, mix well, and place in a large serving bowl.

In a medium, heavy skillet,  heat 2 tablespoons of olive oil on medium heat. Add flour and whisk until a blond roux forms, (about 8 to 10 minutes) and set aside.

Melt butter in a large skillet and add onions, bell pepper, garlic, and celery and cook about 10 minutes on medium heat.

Add roux, hot water, crawfish, green onions, parsley, thyme, and seasonings. Cover and simmer about 15 minutes until thick, stirring occasionally. Add Tabasco, and serve over pasta.

Serve with a garden salad, garlic bread, and a nice glass of white wine, for a delectable summer meal. Bon appetit!

I'll be sharing this at~


Bayou Boogie

Here's a little clip of Geno Delafose and French Rockin' Boogie, rockin the crowd at the Strawberry Park Crawfish Festival. Grab a cold drink, and crank it up for this one cher, and let the good times roll! Merci beaucoup for stopping by!


Karen Jones Gowen said...

Wishing I had someone here to cook that for me tonight :)

Tammy @ A Walk in the Countryside said...

Gosh, I'm hungry now! I'm going to have to try this! Thanks for sharing!

nanny said...

Looks like another delicious dish!!!!!

Michelle B said...

You have lucky, lucky friends!

Pat Tillett said...

I wish I was your close neighbor and close friend! Man, I'd be eating good! This one looks REALLY good, we may be trying it out! Thanks!

Dawn @ DJ's Sugar Shack said...

I'm from New Orleans originally and I sure do miss crawfish. I make all my favorite crawfish dishes with shrimp now and its just not the same. I'd be so happy if you shared this over at Whatcha Whipped Up Wednesday

Carolina HeartStrings said...

Wow does this look fantastic. I just happen to have shrimp in my freezer and I am going to make this tonight! Come and visit us. We have Okra Salad on the menu today.

Linda Starr said...

Never heard of creole tomatoes and about time you named a recipe after yourself, this one sounds perfect.

Unknown said...


Big Dude said...

You Cajuns sure know how to get down and this dish sounds outstanding - I'd like a plate of it right now.

Pam said...

Wow!!!! I need to move down your way---as in next door! It all sounds extra delicious!