Creole Crawfish Penne Pasta
The flavor of crawfish may be an acquired taste. My first experience with “mud bugs” was in New Orleans at a crawfish boil. I had peeled only one or two by the time others had eaten a pound.
Crawfish are seasonal, so when possible, I like to try to buy them in Louisiana. I don’t cook with crawfish often, but when I do, I find that if I leave them in the freezer more than two to three months, they begin to smell and taste a bit fishy. I’ve tried adding lemon juice to the crawfish, but it only slightly alters the odor and taste.
I’ve had great success soaking the crawfish in milk for 5 to 10 minutes.
This recipe can be served over pasta or rice. Add a salad and French bread, and you have a tasty meal.
The finished product was inhaled by my family, with rave reviews all around. So this recipe will be a keeper.
All my recipes are my own, and I’m happy to share them. If you would like the recipe, please feel free to contact me.