deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
Here is the recipe.....
one pound peeled, deveined shrimp
one pound peeled crawfish
six slices of bacon
reserved bacon grease
four tablespoons flour
one quart of heavy cream
one medium sweet onion chopped
two shallots sliced thin
four cloves of garlic minced
fresh basil chopped
four scallions chopped
zest of half a lemon
Cajun seasoning (to taste)
salt (to taste)
fresh cracked white pepper (to taste)
olive oil
one pound of fresh pasta
Chop six slices of bacon and fry it. Reserve both the bacon and the bacon fat separately. Pre-cook (about half way) the shrimp and crawfish, seasoned with Cajun seasoning to taste, and set aside. Add sweet onion to pan and cook them a couple minutes until they soften. Add the shallot and garlic and cook a couple more minutes. Add the bacon grease to the softened onions and garlic. Stir in four tablespoons of flour, one at a time. Slowly incorporate the heavy cream and simmer for about ten minutes. Add about 3/4ths of the green onion basil and bacon and the zest of half a lemon in during the simmer. Add the seafood back into the dish to finish cooking the seafood (about three or four minutes). Season with salt, pepper & Cajun seasonings to taste. You can substitute parmesan cheese for the salt if you want to. Remove most of the sauce from the pan and turn it off. Cook one pound of fresh pasta and when it is cooked, add it to the sauce in the pan and cover the pasta with the remaining sauce. Stir it around on low heat for about two or three minutes and then transfer it to a serving dish. Top the pasta off with the remaining green onion and bacon and serve.
Served with a side salad and maple glazed carrots.
The 2013 DuPont was divine.
Thanks for looking!
one pound peeled, deveined shrimp
one pound peeled crawfish
six slices of bacon
reserved bacon grease
four tablespoons flour
one quart of heavy cream
one medium sweet onion chopped
two shallots sliced thin
four cloves of garlic minced
fresh basil chopped
four scallions chopped
zest of half a lemon
Cajun seasoning (to taste)
salt (to taste)
fresh cracked white pepper (to taste)
olive oil
one pound of fresh pasta
Chop six slices of bacon and fry it. Reserve both the bacon and the bacon fat separately. Pre-cook (about half way) the shrimp and crawfish, seasoned with Cajun seasoning to taste, and set aside. Add sweet onion to pan and cook them a couple minutes until they soften. Add the shallot and garlic and cook a couple more minutes. Add the bacon grease to the softened onions and garlic. Stir in four tablespoons of flour, one at a time. Slowly incorporate the heavy cream and simmer for about ten minutes. Add about 3/4ths of the green onion basil and bacon and the zest of half a lemon in during the simmer. Add the seafood back into the dish to finish cooking the seafood (about three or four minutes). Season with salt, pepper & Cajun seasonings to taste. You can substitute parmesan cheese for the salt if you want to. Remove most of the sauce from the pan and turn it off. Cook one pound of fresh pasta and when it is cooked, add it to the sauce in the pan and cover the pasta with the remaining sauce. Stir it around on low heat for about two or three minutes and then transfer it to a serving dish. Top the pasta off with the remaining green onion and bacon and serve.
Served with a side salad and maple glazed carrots.
The 2013 DuPont was divine.
Thanks for looking!
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