Creamy Crawfish Pasta

Ingredients

• 1 (8-ounce) package linguine
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 1 bunch green onions, finely chopped
• 1 small onion, minced
• 4 garlic cloves, minced
• 1/2 green bell pepper, minced
• 2 celery ribs, minced
• 1 chicken bouillon cube
• 1 pint whipping cream
• 1 (2-pound) package frozen crawfish tails, thawed*
• 1 (10-ounce) can diced tomatoes and green chilies, drained
• 1 tablespoon Creole seasoning
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• Hot sauce (optional)
• Shredded Parmesan cheese
• Garnish: chopped fresh parsley

Directions

Cook linguine according to package directions; drain. Keep warm.

Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.

*2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.

Yield: Makes 6 to 8 servings

Source: Southern Living – December 2003 (Vivian Barilleaux)