Pasta with Cajun Crawfish Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is the most famous and the best of the many Louisiana pasta-and-seafood dishes, with suaveness and rambunctiousness playing off each other. It gets its distinctive pink-orange color from Creole seasoning. I add a little Cognac at the beginning and a little tarragon at the end. If I have crawfish stock around, I add some of that, too.