Crawfish Étouffée Pasta - Tony Chachere's
This recipe by chef @michaelgulotta puts a twist on a classic! With the Cajun and Creole flavors of Tony's that you know and love along with juicy crawfish, it
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tonychachere.com.
Ingredients
- 4 Tablespoons Butter
- 1 Box Tony’s Étouffée Dinner Mix
- 2 ½ Cups Milk
- 1 Pound Precooked Louisiana Crawfish Tails, Peeled
- 1 Onion, Chopped
- 2 Garlic Cloves, Minced
- 1 Tablespoon Green Onion, Chopped
- ½ Pound Cooked Fusilli Pasta
- Parmesan Cheese
- Fresh Parsley, for garnish
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