Cajun Crawfish Pasta
Spicy, smoky crawfish tossed with pasta in a bold Cajun cream sauce with bell peppers and andouille sausage. Ready in 35 minutes with authentic bayou flavors.
- Total time
- 35 min
- Servings
- 2
- Calories
- 742
- Protein
- 48g
Ingredients
- 8 oz linguine or fettuccine
- 6 oz andouille sausage
- 12 oz crawfish tails, peeled
- 1 whole red bell pepper, diced
- ½ whole yellow onion, diced
- ¾ cup heavy cream
- 2 teaspoon cajun seasoning
- 3 tablespoon fresh parsley, chopped
Instructions
- 1
Bring large pot of salted water to boil.
- 2
Slice andouille sausage into thin half-moons.
- 3
Dice bell pepper and onion into uniform pieces.
- 4
Add pasta to boiling water, stir to separate.
- 5
Heat 12-inch skillet over medium-high heat.
- 6
Add sausage to skillet, cook until browned, 4 minutes.
- 7
Remove sausage to a plate.
- 8
Add diced onion and bell pepper to skillet.
- 9
Stir until vegetables soften, about 3 minutes.
- 10
Sprinkle cajun seasoning over vegetables, stir well.
- 11
Pour cream into skillet, bring to gentle simmer.
- 12
Add crawfish and cooked sausage back to skillet.
- 13
Simmer sauce for 2 minutes to warm crawfish through.
- 14
Drain pasta, reserving 0.5 cup pasta water.
- 15
Add pasta to skillet, toss to coat with sauce.
- 16
Add pasta water 2 tablespoons at a time to loosen sauce.
- 17
Divide pasta between two bowls.
- 18
Garnish with fresh parsley and serve hot.
Tools you’ll need
- large pot
- 12-inch skillet
- cutting board
- chef's knife
- wooden spoon
- tongs
- colander
- measuring spoons
- measuring cup
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