Print Recipe

Harrington's Cafe Crawfish Pasta



  • 3/4 cup melted butter
  • 1/2 cup all-purpose flour
  • 1 ounce dry white wine
  • 4 cups heavy whipping cream
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced yellow onions
  • 1/4 cup diced celery
  • 1/4 cup minced garlic
  • 1 pound crawfish tails
  • 1/2 pound claw crab meat
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • Salt and cracked black pepper to taste


  1. Sauté vegetables in melted butter until wilted.
  2. Add flour and make a blonde roux.
  3. Using a wire whip, blend white wine and heavy cream.
  4. Add wine-cream mixture to vegetables. Bring to a low boil, reduce to simmer, add crawfish and crab meat and cook for 3 to 5 minutes.
  5. Add basil and thyme.
  6. Season to taste with salt and cracked black pepper.
  7. Serve over pasta.

Serves 6 to 8.

Source: Craig Harrington, Harrington's Cafe, Baton Rouge, Louisiana

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