• 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. 

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