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You don't have to be out on the bayou to prepare this cajun inspired pasta dish, get some Crawfish tail meat, penne pasta, heavy cream and seasonings and wash down with a cold beer. Developed exclusively for FireDisc Grills from Grillax Nation.
  • 1/2 lb. penne pasta
  • 4 T. butter
  • 1/41b. tasso
  • 1 1/2 c. chopped green onions
  • 4 cloves garlic, minced
  • 2 c. heavy cream
  • 1 t. white pepper
  • 1/2 t. cayenne pepper
  • 1-2 t. salt, to taste
  • 1 lb. Louisiana crawfish tail meat
  • 1/4 c. parsley, minced
  • Cook pasta until al dente, being careful not to overcook.
  • Rinse in cold water and set aside.
  • Melt butter in skillet. Dice the Tasso, 1⁄4-inch or smaller.
  • Sauté the meat in butter until it is lightly browned.
  • Add garlic, stir and cook 1 minute.
  • Add cream, white pepper, cayenne and salt.
  • While stirring constantly, bring to a boil and cook 2 minutes, until cream is reduced and slightly thickened.
  • Add crawfish and parsley, return to a boil and cook 1 minute.
  • Add pasta, mixing well, and cook until pasta is heated through.
  • Serve immediately.