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"Galley Diva" Teresa Sanchez cooked this for us on the Steamboat Natchez.
1 stick butter
2 green onions, chopped
6 cloves garlic, minced
1/4 cup cajun seasoning
1 lb Louisiana crawfish tails
1 pint half-n-half
1 pound penne pasta, cooked and drained.
Melt butter in a deep (commercial size) skillet or large saucepan over medium heat. Add green onions and garlic and saute for about 2 minutes. Add cajun seasoning and crawfish tails and cook for 3-4 minutes. Add half-n-half and let mixture simmer for about 5-6 additional minutes, until sauce reduces a little. Toss in pasta and let cream sauce coat pasta for a minute or two before serving.