Cajun Crawfish Pastalaya

I love this simple recipe I developed for Pastalay.

In California we don't have any fresh ones nearby so I had to order some Crawfish meat. I knew the meat would be pretty bland being in a vacuum sealed bag so I decided on a dish that is a very short recipe and simple cooking without any special skills or fancy seasonings needed.

SERVINGS: 4

TIME: 20 minutes

INGREDIENTS:

2T D.a.T. SaUcE https://dat-sauce.com

2t  Blanchard's Cajun Seasonings https://blanchardscajunseasoning.com 

1    Cajun Fry Products Mild Pastalaya https://cajunfry.com

1    Slice Provolone Cheese

1t   Chives

INSTRUCTIONS:

Boil the pastalya mix for 15 minutes at a low boil. This will cook the pasta but evaporate the liquid.

At 12 minutes, place your crawfish meat in a wok or pan ( I use the Hexclad Wok https://hexclad.com ) on medium high heat.

Add 1T of butter ( I prefer https://Kerrygoldusa.com ).

Place your finished pastalaya in the wok and add your D.a.T. SaUcE and Blanchard's Cajun Seasoning.

Let the mixture combine for a few minutes.

Plate up your pastalaya and place a slice of completely room temperature provolone on top (not cold). It will melt in just a minute or so.

Put some more D.a.T. Sauce on top and sprinkle with scallions.

This was such a tasty and delicious dish that reminded me of my friends in Louisiana.

A comfort food that will feed 4 easily.

#pastalaya #crawfish #lousianafood #cajunfood #cajun #southerncooking