Best 2 Crawfish Alfredo Recipes

Crawfish Alfredo is a delicious and flavorful dish that combines the rich, creamy texture of Alfredo sauce with the succulent, tender meat of crawfish. This classic pairing is a popular choice for special occasions or a comforting meal on a chilly night. With its vibrant colors and tantalizing aroma, Crawfish Alfredo is sure to be a hit with your family and friends. Whether you're a seasoned cook or new to the kitchen, this article will provide you with all the information and guidance you need to create a memorable Crawfish Alfredo dish that will have everyone asking for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

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.
Clean the crawfish properly. Be sure to remove the heads, tails, and veins from the crawfish before cooking.
Cook the crawfish in a flavorful liquid. Crawfish can be boiled, steamed, or fried. No matter which method you choose, be sure to use a flavorful liquid, such as broth, wine, or beer.
Don't overcook the crawfish. Crawfish are delicate and can easily be overcooked. Cook them just until they are pink and opaque.
Serve the crawfish with your favorite dipping sauce. Crawfish can be served with a variety of dipping sauces, such as melted butter, garlic butter, or cocktail sauce.

Conclusion:

Crawfish Alfredo is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to enjoy the unique flavor of crawfish. With a few simple ingredients and a little bit of time, you can create a dish that will impress your friends and family. So next time you're looking for a new and exciting way to cook crawfish, give Crawfish Alfredo a try. You won't be disappointed!