Can I use frozen crawfish tails?

Yes! Frozen peeled crawfish tails work great in this recipe. Thaw them in the refrigerator overnight or under cold running water before using.

Can I substitute shrimp for the crawfish?

You sure can. Peeled raw shrimp works as a substitute and cooks in about the same amount of time. My Easy Sauteed Shrimp is proof that shrimp shines in creamy, savory sauces just as well as crawfish does.

What if I can't find pepper Jack cheese?

Monterey Jack with a pinch of red pepper flakes is a good substitute. You can also use all sharp cheddar and Parmesan if that's what you have, or just Parmesan cheese.

Can I make this ahead of time?

Yes. You can make the full dish, let it cool, and store it covered in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of chicken broth or cream to bring the sauce back to life. Or place it in a casserole dish and warm the dish in the oven before serving.

It has a mild to medium kick from the Cajun seasoning and pepper Jack cheese. If your family prefers less heat, reduce the Cajun seasoning and swap the pepper Jack for regular Monterey Jack. If you love heat, add a little extra Cajun seasoning or a splash of hot sauce right in the bowl.

Marry Me Crawfish: A Creamy Cajun Pasta You'll Fall For • Louisiana Woman Blog

Name: "Marry Me" Crawfish, Creamy Cajun Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 12 ounces bow tie pasta; 2 tablespoons olive oil; 1 cup chopped onion (1 medium onion); 2 cloves garlic, pressed or minced; 2 tablespoons all-purpose flour; 2 tablespoons chopped sun-dried tomatoes in oil, about 6 tomato pieces; 3/4 teaspoon dried Italian seasoning; 1/2 teaspoon Cajun seasoning; 1 1/2 cups chicken broth; 1 cup whipping cream; 3/4 cup grated Parmesan cheese; 1/2 cup grated pepper Jack cheese; 1/2 cup grated sharp cheddar cheese; 1 pound raw, peeled crawfish tails

Description

Marry me crawfish brings together bow tie pasta, a pound of Louisiana crawfish tails, and a velvety cream sauce loaded with three cheeses and a kick of Cajun seasoning.

Ingredients

Units Scale

12 ounces bow tie pasta
2 tablespoons olive oil
1 cup chopped onion (1 medium onion)
2 cloves garlic, pressed or minced
2 tablespoons all-purpose flour
2 tablespoons chopped sun-dried tomatoes in oil, about 6 tomato pieces
3/4 teaspoon dried Italian seasoning
1/2 teaspoon Cajun seasoning
1 1/2 cups chicken broth
1 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 cup grated pepper Jack cheese
1/2 cup grated sharp cheddar cheese
1 pound raw, peeled crawfish tails

Cook Mode Prevent your screen from going dark

Instructions

Boil pasta in water according to package directions, adding salt to taste and 1 tablespoon olive oil to the water. Drain and set aside.
Heat the oil in a large Dutch oven or heavy pot over medium-high heat and sauté the onion until clear, about 10 minutes.
Stir in the garlic and cook over medium heat for 1 minute.
Stir in the flour and cook 1 minute more.
Add the tomatoes and stir to combine.
Sprinkle the seasoning into the onion combination and stir to combine.
Pour in the chicken broth and cream, stir, and heat over medium heat until it comes to a low simmer.
Add the cheese and stir until all of the cheese melts, stirring continually and careful not to allow sauce to stick to the bottom of the pot.
Add the crawfish and cook on a low simmer, uncovered, for 10 minutes, or until the crawfish are cooked, then remove from the heat.
Stir in the pasta, adjust the seasoning, and cover the pot to let it set for about 30 minutes so the pasta absorbs the sauce. Reheat before serving if needed.
Serve in pasta bowls and garnish with chopped parsley and a sprinkle of Parmesan cheese.

Notes

Oil added to the pasta water helps the pasta not stick together.
Stir the cheese sauce constantly once you add the cheese.
Do not overcook the crawfish or they will be rubbery.
Letting the finished dish rest covered for 30 minutes makes a big difference.