Mardi Gras Pasta by New Orleans School of Cooking

Mardi Gras Pasta by New Orleans School of Cooking

At the height of crawfish season, there is no better delight than spending an hour or so sidled up to a table wrapped in newspaper and piled with hot, boiled crawfish. But like so many things we celebrate in New Orleans, these moments are fleeting – fresh, boiled crawfish are a seasonal delicacy. For this recipe, if you have the willpower to stockpile a few pounds of peeled tails in season, all the better. If not, store-bought frozen, peeled Louisiana crawfish will do just fine.


Mardi Gras Pasta

Makes 4-6 servings


1 lb. fresh pasta

1 lb. peeled Louisiana crawfish

4 tbsp. butter

½ pint heavy whipping cream

¾ c. chopped green onion

¼ cup sherry (to taste)

1 ½ tsp. garlic (minced)

2 tbsp. Joe’s stuff seasoning


Cook pasta according to the package directions. Drain and chill by running under cold water. Toss with 1 tsp. olive oil to keep the pasta separated. Melt butter in large skillet and sauté onions for 2-3 minutes. Add garlic, heavy cream and Joe’s stuff or other Creole seasoning. Reduce sauce over medium heat until sauce thickens, approximately 5 minutes. Add crawfish tails and cook for 2-4 minutes or until crawfish tails are heated. Fold in cooked pasta and add sherry to taste. Cook until pasta is hot.

NOTE: Shrimp may be substituted for crawfish.

Recipe courtesy of The New Orleans School of Cooking. Click here to book a class today!



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