Recipes / Baked Crawfish Pasta
Looking for a different spin on a classic Etouffée? Try swapping out the rice for pasta, and even throwing in another protein to complement the requisite crawdads. Our fail-safe Etouffée Base seals the deal!
- 1 bag of Louisiana Fish Fry Etouffée Base
- 1 lb. Louisiana crawfish tails
- 3/4 cup Italian bread crumbs
- 12 oz medium egg noodles
- chicken, shrimp, or crabmeat
Etouffée Base 2.65 oz
Preheat oven to 375° F. Make the Etouffée as directed while boiling the egg noodles. Add 1/2 cup of Italian bread crumbs to etouffée along with crawfish tails and let simmer 10 minutes. Mix egg noodles with etouffée then pour into a 9×13 non-stick baking pan. Top with 1/4 cup of Italian bread crumbs. Add finely shredded mozzarella/mild cheddar to desired taste. Bake dish for 20 minutes.