Crawfish Dip with Fried Bow Tie Pasta
Forget the chips. Fried pasta makes a wonderful substitute!
- 1 cup water
- 1 (1 ounce) package dried porcini mushrooms
- 3/4 cup unsalted butter
- 1 bunch green onions, sliced
- 1/4 cup all-purpose flour
- 2 cloves garlic, chopped
- 1 pound cooked crawfish tail meat
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 cups sour cream
- 1 cup chopped fresh parsley
Fried Bow Tie Pasta
- 8 ounces hot cooked bow tie pasta
- 1/3 cup yellow cornmeal
- 3 tablespoons Creole seasoning
- Peanut oil, for frying
- Crawfish Dip: In a medium microwave-safe bowl, heat 1
cup water in the microwave on High until very hot. Add mushrooms, and let
stand 15 minutes or until mushrooms soften.
- Strain mushrooms through a fine-mesh sieve. Reserve liquid, and finely
- In a medium saucepan, melt butter over medium heat. Add green onion, and
cook about 3 minutes or until softened. Stir in flour; cook for 5 minutes.
- Add chopped mushrooms, reserved mushroom liquid, and garlic; bring to a
- Stir in crawfish, salt, and peppers; cook for 5 minutes more.
- Reduce heat to low; stir in sour cream and parsley.
- Serve warm with Fried Bow Tie Pasta.
- Fried Bow Tie Pasta: Arrange pasta in a single layer
over paper towels to remove any remaining water. In a large bowl, combine
pasta, cornmeal, and Creole seasoning, tossing well to coat.
- In a large pot or Dutch oven, pour oil to a depth of 2 inches; heat over
medium-high heat until a candy or deep-fry thermometer reads 375 degree F.
- Shake excess cornmeal mixture from pasta, and add in small batches to
hot oil; cook for 4 minutes or until golden brown.
- Remove pasta to a paper-towel-lined baking sheet to drain. Pasta will
keep up to 1 week in an airtight container.
Yield: 6 servings | Cook/Prep Time: 45 min
When you're working through that mountain of boiled crawfish, don't eat the
straight ones—they weren't alive when they went into the boiling pot.
Photo credit: Hoffman Media
Recipe and photo credit: Louisiana Seafood