Best 3 Mardi Gras Pasta With Shrimp And Crawfish Recipes
**Mardi Gras Pasta with Shrimp and Crawfish: A Cajun Feast for the Senses**
Mardi Gras, the annual celebration of indulgence and revelry, finds its culinary expression in this vibrant pasta dish that blends the bold flavors of Cajun cuisine with the celebratory spirit of the festival. Succulent shrimp and crawfish, emblems of Louisiana's bountiful seafood, dance amidst a medley of colorful vegetables, their flavors harmonized by a rich and spicy sauce that captures the essence of Mardi Gras's exuberant spirit. This delectable dish, brimming with the vibrant energy of the festival, promises a taste of Louisiana's culinary heritage, making it a centerpiece of any Mardi Gras feast.
**Recipes Included:**
* **Mardi Gras Pasta with Shrimp and Crawfish:** This main course recipe is a symphony of flavors, featuring succulent shrimp, crawfish, and a medley of vegetables bathed in a creamy Cajun sauce.
* **Homemade Cajun Spice Blend:** Elevate your Mardi Gras Pasta with this flavorful blend of spices, capturing the essence of Cajun cuisine.
* **Easy Roux:** Master the art of roux, a fundamental component of Cajun cooking, with this simple recipe that yields a rich and flavorful base for your sauces.
* **Homemade Creole Seasoning:** Create your own Creole seasoning blend, a versatile mix of herbs and spices that adds depth and complexity to your Cajun dishes.
* **Seafood Stock:** Elevate your seafood dishes with this homemade stock, brimming with the essence of shrimp, crawfish, and aromatic vegetables.
CAJUN CRAWFISH AND SHRIMP ÉTOUFFéE
An authentic Louisiana recipe with a rich and spicy fresh tomato-based roux with fresh garlic, bell peppers, celery and onions mixed with crawfish and shrimp. A little time consuming but well worth it! Serve over steamed rice with hushpuppies and/or crackers on the side.
Provided by RHONDA35
Categories Etouffee
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy skillet over medium heat. Gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. I use a large fork with the flat side to the bottom of the pan in a side to side motion. This is your base sauce or 'roux'. It is very important to stir this constantly. If by chance the roux burns, discard and start over.
- Once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. Stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. Reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
- Season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. Cook for about 10 minutes, or until the shrimp are opaque.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 9 g, Cholesterol 195.9 mg, Fat 14 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 2.3 g, Sodium 955.5 mg, Sugar 2.5 g
LOUISIANA MARDI GRAS PASTA
This is one of many "Mardi Gras pasta" recipes. I have changed it over the years and it is always a favorite of my guests. Color and flavor is the big thing.
Provided by Cindy Andrews
Categories Cajun
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a cast iron pot (3 qt), melt butter over med-high heat.
- Add green onions, mushrooms and andouille.
- Saute 3-5 minutes, add garlic and tomatoes and continue to saute for 3 minutes.
- Add shrimp and crab meat or crawfish cooking for 2 additional minutes.
- Deglaze pan with white wine and lemon juice and cook until volume of liquid is reduced to half.
- Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes.
- Add diced bell pepper and chipped butter, 2- 3 pats at a time, swirling pan constanly over burner.
- Do not stir with a spoon.
- Continue adding butter until all is incorporated.
- Remove from heat, add parsley and season to taste using salt and pepper.
- Gently fold in cooked fettudcine and serve.
- This is also good served cold as a pasta salad.
Nutrition Facts : Calories 515.3, Fat 46.6, SaturatedFat 28.8, Cholesterol 191.5, Sodium 470.5, Carbohydrate 17.2, Fiber 1.1, Sugar 1.2, Protein 8.6
MARDI GRAS PASTA WITH SHRIMP AND CRAWFISH RECIPE
Provided by ukiahgal67
Number Of Ingredients 10
Steps:
- Cook and drain pasta. Combine seafood in bowl with Cajun seasoning. In large skillet over medium heat, melt butter, add seafood, onions and garlic. Cook about 4-5 minutes or until shrimp is pink. Reduce heat, add half and half, cream, basil, and Parmesan. Cook and stir until heated through and slightly thickened (about 5 minutes). Pour over pasta and serve with warm garlic bread.
Tips:
- Use fresh seafood: Fresh shrimp and crawfish will give your pasta the best flavor.
- Cook the seafood properly: Don't overcook the shrimp and crawfish, or they will become tough and rubbery.
- Use a flavorful sauce: The sauce is what will really make your pasta dish shine. Use a sauce that is packed with flavor, such as a Cajun or Creole sauce.
- Add some vegetables: Vegetables will add color, flavor, and nutrients to your pasta dish. Try adding some bell peppers, onions, and celery.
- Serve with a side of bread: A side of bread is the perfect way to sop up all the delicious sauce.
Conclusion:
Mardi Gras pasta with shrimp and crawfish is a delicious and festive dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a special dish to serve, give Mardi Gras pasta a try. You won't be disappointed!
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