Redclaw Yabby Crawfish Pasta Sauce Recipes

Steps:

• Combine the parmesan, parsley and lemon zest in a small bowl and set aside.
• Heat the oil in a pan and cook the onion until softened, add the garlic and cook 30 seconds more, then add in the chilli flakes and white wine. Cook to reduce a little.
• Add the tomatoes and their juice and the chciken stock powder. Cook until reduced and thickened (mine took about 15 minutes over a medium-low heat).
• While this is happening, cook some pasta to serve the sauce over. We had penne, I would have preferred angel hair though!
• When the sauce is thickened to your liking, add in the capers and yabby meat and cook a further 2 or 3 minutes to heat the yabbies through.
• Serve over pasta with the parmesan, parsley zest mix sprinkled over the top.

Steps:

• heat the oil and cook the onion and garlic gently until softened-about 5 minutes.
• Add the tomato paste and stir for about 30 seconds, then add the wine and cook about a minute more.
• Add the cream, water, stock powder, basil and black pepper.
• Bring to the boil then reduce the heat and simmer about 10 minutes.
• Add the yabby meat and sundried tomatoes and cook for 2-3 minutes-or until yabbies are just cooked through.
• Remove from the heat and stir through the parmesan cheese and chives.
• Serve over pasta with extra parmesan if you like.

Steps:

• In a large skillet, heat oil. Add the onion, peppers, and celery and cook for 5 to 6 minutes or until soft. Add the cayenne pepper, oregano, and salt, and cook for 2 minutes. Add the flour and cook for 1 minute, toasting the flour to a light brown color. Add the hot water and bring to a boil. Reduce the heat and simmer mixture for 10 minutes.
• As sauce simmers, cook the pasta, timing pasta to finish cooking at the same time as the sauce. Add the crawfish to sauce, and continue simmering for 5 minutes. Add the green onions and cook for 1 minute more. Add cream and heat gently. Spoon crawfish mixture over orzo pasta in large pasta dishes.

Steps:

• 1. Cook pasta in salt water according to the directions on the package. Drain, then rinse under cool water to stop the cooking. Drain again, thoroughly.
• 2. Melt the butter in a large skillet and saute onions and garlic for 3 minutes.
• 3. *If using raw shrimp, add them with the onions and garlic at the beginning.
• 4. Add the crawfish and half-and-half, sauté until bubbly.
• 5. Add Creole seasoning - 1 big pinch then taste. Add more as needed but tasting before adding the next pinch until you think it's right. Add salt if needed. If you've boiled your own crawfish add the crawfish fat to the mixture as well.
• 6. Cook for 5 - 10 minutes over medium heat until the sauce thickens.
• 7. Add the pasta to the pot and toss well. You may not need to use all of the pasta. (I double the recipe when using the whole pound of pasta.) Let it sit for about 10 minutes over very low heat, stirring often.
• 8. Serve immediately, with lots of French bread and a nice white wine. Buon Appetito!
• 9. *COOKS NOTE: Most of the time I use half Heavy Cream and half - Half and Half, or in other words 1 1/3 cups heavy cream and 2/3 cups milk. I generally buy Heavy Cream because it can be cut with milk to make Half and Half. The sauce seems to thicken better than straight Half and Half but using all Heavy Cream is too thick.
• 10. *Tip: The sauce is excellent over Redfish on da Half Shell or grilled filets - I call it Redfish Monica.
• 11. *Options: If you don't have crawfish, use bay scallops, shrimp, lump crabmeat (add last and fold in gently).

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
• While the pasta cooks, melt the butter in a large, deep skillet over medium heat. Cook and stir the garlic in the butter 1 to 2 minutes; season with salt and pepper. Stir in the yellow onion and 1/2 tablespoon red pepper flakes; cook until the yellow onion becomes translucent. Add the crawfish tails; cook 2 to 3 minutes, stirring continually; transfer the crawfish to a bowl, leaving as many onions as possible in the skillet.
• Pour the heavy cream into the skillet and bring to a boil; reduce heat to low, and simmer until thickened. Sprinkle the remaining 1/2 tablespoon red pepper flakes into the cream, return the crawfish to the sauce and simmer 2 to 3 minutes. Serve sauce over the drained pasta; garnish with chopped green onion.

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; stir in the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the chopped onion, green pepper, garlic, and parsley. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the crawfish tails and Cajun seasoning; simmer 5 minutes longer.
• Pour in the heavy cream, mushrooms, and 1/2 cup of Cheddar cheese; stir until the cheese has melted. Toss the pasta with the crawfish sauce and green onions; sprinkle with the remaining Cheddar cheese.

Steps:

• Heat the oil and cook the onion and pumpkin cubes gently until the onion is softened.
• Add the curry paste and cook until fragrant-about a minute.
• Add the lime juice, fish sauce, coconut milk and bring to the boil-reduce the heat and simmer with a lid on for about 15 minutes or until the pumpkin is softened.
• When the pumpkin is almost cooked through, add the zucchini and capsicum allowing them about 5 minutes cooking time.
• Just before serving add the crawfish meat and cook a further 2 minutes.
• Divide the softened noodles between two bowls, spoon over the curry and garnish with chopped coriander.
• ****After the pumpkin/onion mix in the pan has been simmering about 5 minutes, pour boiling water over the rice stick noodles and set aside for 10 minutes.