Best 2 Crawfish Alfredo Recipes

Indulge in a delightful culinary adventure with our Crawfish Alfredo recipes, a symphony of flavors that will tantalize your taste buds. Discover the secrets to crafting a creamy, flavorful Alfredo sauce infused with the delicate sweetness of crawfish. Our collection boasts a variety of recipes, catering to diverse preferences and skill levels. Whether you're a seasoned chef or a home cook seeking culinary inspiration, our recipes guide you through the process of creating this delectable dish. Dive into the vibrant flavors of Cajun Crawfish Alfredo, where succulent crawfish mingle with a zesty sauce, or explore the classic elegance of Creamy Crawfish Alfredo, a timeless combination of tender crawfish and a rich, velvety sauce. For those seeking a lighter option, our Skinny Crawfish Alfredo offers a guilt-free indulgence, while our Crawfish Alfredo Dip transports you to a world of cheesy, crawfish-filled bliss. Each recipe is meticulously crafted to deliver a unique culinary experience, ensuring that every bite is an explosion of flavor.

Here are our top 2 tried and tested recipes!

CRAWFISH ALFREDO

Crawfish Alfredo image

Italian Seafood flavor. Can use many different types of seafood but I find the flavor of crawfish, shrimp or a combination are best. I made this recipeup many years ago and it is always a big hit with all of my friends. When cooked correctly it has a taste that keeps you comming back for more.

Provided by Lande Hoffman

Categories Crawfish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 27

Ingredients

1 lb crayfish tail, with fat (preferably La. packaged. Shrimp or a combination of both can be used. Actually the more the merrier.)
olive oil
1 cup shredded carrot
14 ounces frozen broccoli, pieces thawed rinsed and drained
1/2 chopped green bell pepper
1/2 chopped red bell pepper
1/2 chopped yellow bell pepper
1 thinly sliced zucchini
1 thinly sliced squash
1 can corn, drained
pasta or noodles, of choice
1 (8 ounce) can of chopped mushrooms, drained
cajun seasoning, of choice (Tony C's is pretty good or you could try my recipe of 60% cayenne pepper, 20% salt and 20% garlic po)
1 quart heavy whipping cream
4 ounces cream cheese
4 ounces parmesan cheese
8 ounces of a good tasting sweet blush wine
garlic salt
pepper or garlic pepper seasoning
5 cloves of pressed garlic, to taste
1/2 cup finely chopped green onion
1/2 cup finely chopped white onion
1/8 cup scallion
1 pinch fresh parsley leaves
1 pinch ground rosemary
1 pinch bay leaf
cornstarch

Steps:

Always remember a Cajun cook's measurements are by taste and feeling of the day therefore this was a hard recipe to write down.
All can or frozen ingredients can be substituted with fresh ingredients.
In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning.
I use about 4 maybe 6 pinches of seasoning.
Simmer on very low heat for 3 minutes.
Take crawfish out of pan and set aside leaving wine and seasoning in pan.
In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft.
About 5 minutes.
Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning.
Take the ingredients from the two pans (wine and onion pans) and pour into a large pot.
Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream.
If necessary add more wine or cream to cover ingredients.
Bring to a boil then reduce heat to low for 20 minutes.
Stir occasionally and of course add a few more pinches of seasoning.
While sauce is simmering add corn starch and water mixture to sauce to thicken.
I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping.
Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want.
One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes.
While main dish is simmering cook enough pasta for 4-6.
Serve on a plate or in a bowl over pasta.
Great with fresh green beans and of course garlic bread.
Bon Appitite.

SPICY CRAWFISH ALFREDO

SPICY CRAWFISH ALFREDO image

Categories Fish

Yield 4 servings

Number Of Ingredients 3

Ingredients

1 jar Bertolli alfredo sauce
1 can Rotel (add according to spice level)1 pkg spinach alfredo noodles
1 pgk crawfish tails

Steps:

Boil water for noodles, In hot saute pan add olive (2-3 tbs) add partially drained crawfish tails. When tails begin to cook (4-5 min) add 2 tbl spoons butter melt then add rotel and alfredo sauce reduce heat to simmer. Place noodles in boing water. When noodles are done plate and pour sauce over noodles and serve. Grate parm cheese if desired. Mushrooms could also be added if desired I would recommend diced portobelo also salt to taste if needed.

Tips:

Use fresh crawfish. Fresh crawfish will have a sweeter, more delicate flavor than frozen crawfish.
Purge the crawfish before cooking. This will help to remove any impurities from the crawfish and make them more flavorful.
Cook the crawfish in a flavorful broth. A good broth will help to infuse the crawfish with flavor.
Don't overcook the crawfish. Overcooked crawfish will be tough and chewy.
Use a high-quality Alfredo sauce. A good Alfredo sauce will make all the difference in the flavor of the dish.
Serve the crawfish Alfredo with your favorite sides. Some popular sides include garlic bread, roasted vegetables, and salad.

Conclusion:

Crawfish Alfredo is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy sauce, tender crawfish, and flavorful broth, this dish is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give Crawfish Alfredo a try!