Crawfish Molly

 

      Another in the long list of delicious Cajun dishes. This is to no surprise a beautiful blend of Cajun and Italian, creamy and savory with some garlic bread on the side.  This treat is simple enough to make at home wherever as long as you can get crawfish, even frozen. Isn't this sometimes the best of Cajun; easy, creamy and delicious for all to enjoy?  Actually, this recipe was named Crawfish Monica, but over the time to prep and edit this chapter I kept forgetting and then trying to remember this as Crawfish Molly.  Thus, I renamed
it as such.    

 1 pound dry small shells or orecchiette pasta

1/2 cup butter

2 green onions, sliced

5 medium cloves garlic, finely minced, or to taste

2 cups half and half

1 teaspoon to 2 tablespoons of Creole or Cajun seasoning, or to taste

1 pound fresh, cooked or thawed Louisiana crawfish tails, undrained

Sprinkle of parsley, optional

Kosher salt and freshly cracked black pepper, to taste

      Cook pasta to al dente according to package directions.  Rinse and drain well; set aside.

      Melt the butter and sauté the garlic for about 2 minutes; add the sliced green onion and cook another 2 minutes.  Stir in the half and half and the Creole or Cajun seasoning, starting with 1/2 teaspoon, taste and continue adding seasoning and taste.  Cook over medium heat for about 5 minutes, add the crawfish and cook another 5 to 10 minutes or until nicely thickened and heated through.

      Stir in the pasta and parsley, taste, add salt, pepper and additional Cajun seasoning as needed.  Serve with fresh hot French or Corn Bread.

      This meal was delicious but needs more sauce and even twice as many crawfish.  Never too much of a good thing.

 

"Somewhere lives a bad Cajun cook, just as somewhere must live one last ivory-billed woodpecker. For me, I don't expect ever to encounter either one".

William Least Heat-Moon

Wi Fi provided by AT & T Wireless and Wineguard Antenna