Courtesy of Hoffman Media.
- Crawfish Dip
- 1 cup water
- 1 (1 oz.) package dried porcini mushrooms
- 3/4 cup unsalted butter
- 1 bunch green onions, sliced
- 1/4 cup all-purpose flour
- 2 cloves garlic, chopped
- 1 lb. cooked crawfish tail meat
- 2 tsp. salt
- 1 tsp. ground black pepper
- 1/2 tsp. cayenne pepper
- 2 cups sour cream
- 1 cup chopped fresh parsley
- Fried Bow Tie Pasta
- 8 oz. hot cooked bow tie pasta
- 1/3 cup yellow cornmeal
- 3 Tbsp. Creole seasoning
- Peanut oil, for frying
1.) In a medium microwave-safe bowl, heat 1 cup water in the microwave on High until very hot. Add mushrooms, and let stand 15 minutes or until mushrooms soften. Strain mushrooms through a fine-mesh sieve. Reserve liquid, and finely chop mushrooms.
2.) In a medium saucepan, melt butter over medium heat. Add green onion, and cook about 3 minutes or until softened. Stir in flour; cook 5 minutes.
3.) Add chopped mushrooms, reserved mushroom liquid, and garlic; bring to a low boil.
4.) Stir in crawfish, salt, and peppers; cook 5 minutes more. Reduce heat to low; stir in sour cream and parsley. Serve warm with Fried Bow Tie Pasta.
Fried Bow Tie Pasta
1.) Arrange pasta in a single layer over paper towels to remove any remaining water. In a large bowl, combine pasta, cornmeal, and Creole seasoning, tossing well to coat.
2.) In a large pot or Dutch oven, pour oil to a depth of 2 inches; heat over medium-high heat until a candy or deep-fry thermometer reads 375º.
3.) Shake excess cornmeal mixture from pasta, and add in small batches to hot oil; cook 4 minutes or until golden brown. Remove pasta to a paper-towel-lined baking sheet to drain. Pasta will keep up to 1 week in an airtight container.
Notes: When you're working through that mountain of boiled crawfish, don't eat the straight ones—they weren't alive when they went into the boiling pot.