Crawfish Pasta for One
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A small Cajun-style pasta with crawfish tails in a light roux sauce with onion, green pepper, celery, and Creole seasoning.
Ingredients
- ½ cup uncooked small pasta (2 ounces)
- 1½ tablespoons salted butter divided into 1 tablespoon and ½ tablespoon
- 2 tablespoons chopped onions
- 2 tablespoons chopped green bell peppers
- 2 tablespoons chopped celery
- 1 garlic clove minced
- 1 tablespoon all-purpose flour
- ½ teaspoon tomato paste
- ½ cup cooked crawfish tails (1½ ounces)
- ¼ teaspoon Creole seasoning
- ¾ cup low-sodium chicken broth
Equipment
- stockpot
- skillet
- cutting board
Directions
- Boil the pasta in salted water following the package directions. Drain.
- Melt 1 tablespoon butter in a 10-inch skillet. Cook the onions, green pepper, and celery for about 3 minutes, until soft. Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 minute. Add the tomato paste and cook for 1 more minute.
- Add the crawfish and Creole seasoning and heat for 2 to 3 minutes.
- Pour in the chicken broth and simmer for about 3 minutes, until it thickens.
- Toss in the cooked pasta and the remaining ½ tablespoon butter until coated.
Nutrition
Serving: 386g | Calories: 476kcal | Carbohydrates: 50g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 0.7g | Cholesterol: 142mg | Sodium: 276mg | Potassium: 581mg | Fiber: 2.8g | Sugar: 3.4g | Vitamin A: 735IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 2.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ½ cup uncooked small pasta counted as dry pasta, ½ cup cooked crawfish tails counted as cooked crayfish tail meat. Brands and portions vary, so use it only as an approximation.