Creole Crawfish Linguine

Stirrin' It Up: Creole Crawfish Linguine (March 10)

Prep Time: 30 Minutes

Yields: 4 Servings


Recently, my good friend, John Arena, arrived from Toronto with his favorite recipe for spaghetti with clams. I immediately asked John, "Clams? There are no clams here! We eat crawfish, shrimp and oysters when we crave anything in a shell!" Enjoy our new creation.


1 pound crawfish tails

½ pound cooked linguine pasta

¼ cup butter

½ cup diced onions

¼ cup diced green bell pepper

¼ cup diced yellow bell pepper

¼ cup chopped fresno or poblano chile pepper

1 tbsp minced garlic

1 (28-ounce) can petite diced tomatoes

1 (8-ounce) can tomato sauce

2 cups shellfish stock or water

½ cup heavy whipping cream

salt and black pepper to taste

granulated garlic to taste

1 tbsp chopped basil

1 tbsp chopped parsley


In a large skillet, melt butter over medium-high heat. Add onions, bell peppers, chile pepper and minced garlic then cook 3–5 minutes or until vegetables are wilted, stirring frequently. Add diced tomatoes and tomato sauce then cook 3–5 minutes, gently breaking tomatoes with spoon. Add stock, stirring well to incorporate. Bring mixture to a boil, reduce to simmer and cook 5–7 minutes. Add heavy whipping cream and crawfish then season to taste with salt, pepper and granulated garlic. Cook 5–7 minutes, stirring frequently. Add cooked pasta, basil and parsley, stirring to incorporate ingredients. Serve immediately.