Crawfish and Corn Maque Choux Pasta from The University Club


1 Tbl. Olive Oil
1 oz. Tasso - diced
1 Tbl. Garlic - minced
3 ounces Crawfish tails
2 ounces Bell Peppers - julienne
1 oz. Yellow Onions - julienne
2 ounces Corn
Creole Seasoning - to taste
2 ounces Heavy Cream
8 ounces Penne Pasta - cooked
1 tsp. Green Onions - diced


  • Heat olive oil in skillet.  Add tasso and sauté to "render" the fat from the tasso.  Add garlic and cook until garlic starts to caramelize (turn light brown).
  • Add crawfish tails and cook for 1 minute.  Add bell peppers, onions, corn, and seasoning.  Sauté until onions and peppers start to caramelize.
  • Add heavy cream and reduce until sauce is thick enough to coat the pasta.
  • Add pasta to skillet, toss, and pour onto a plate when done.
  • Top with green onions and ENJOY!