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Harrington's Cafe Crawfish Pasta



  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 people.

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


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