LITTLE ROCK, Ark. (KTHV) -- Deanna Fleming with Catering Creations shares this recipe for crayfish pasta.
1 pound of pasta (I used Rotini)
1 stick butter
1/2 cup chopped purple onions
3 to 5 cloves garlic, chopped (to your taste)
1 pound crawfish tails, boiled and peeled (Thawed)
1 pint half-and-half
1 to 2 tablespoons Creole seasoning
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and sautÈ onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 to 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately with hot French bread.