"Here’s
a dish I cooked for Easter. My family kept asking for it repeatedly, so I
cooked it for Mother’s Day too. Feel free to modify the amounts of the
ingredients are to scale down the number of servings. The numbers here are for
a family-sized feast. It also took a lot of time to peek all that shrimp. This
recipe features crawfish too. But you guys have to try it!”"
Serving: 12 | Prep: 30m | Ready in: 1h15m
Ingredients
• 2 (16 oz.) packages
extra-wide egg noodles
•
1/4 cup extra-virgin olive oil, or as needed
•
1 onion, diced
•
1 green bell pepper, diced
•
2 stalks celery,
diced
•
5 cloves garlic, diced
•
1/2 cup fresh parsley
•
1 1/2 tbsps. chopped fresh sage
•
2 tbsps. chopped fresh basil
•
1 lemon, zested and
juiced
•
2 (32 oz.) cartons seafood stock (such as Kitchen
Basics®), divided
•
1 tsp. dried thyme
•
1 tbsp. dried cilantro
•
1/2 tsp. dried dill
weed
•
sea salt and ground black pepper to taste
•
1 (12 oz.) package frozen peeled crawfish tails,
thawed and undrained
•
2 lbs. peeled and deveined small shrimp
•
3 tbsps. cornstarch
•
1 cup half-and-half
•
2 tbsps. Creole seasoning (such as Zatarain's®)
Direction
•
Boil strongly salted water in a huge pot. Add egg
noodles to the boiling water. Stir frequently to check the doneness of the
noodles, so that they are firm to
the bite. This can take 5-10 minutes. Strain the noodles and place them in a bowl.
• In a pot, heat
olive oil over low heat. Sauté onion, garlic, celery, and bell pepper in the hot oil for 15-20
minutes, until the onion turns light brown.
• Combine parsley,
basil, sage, and lemon zest in a bowl. Add this to the onion mixture. Sauté for 2-3 more minutes, until fragrant.
• Add 1 cup of
seafood stock in a separate measuring cup. Set this aside for later. Take the
rest of the stock plus the lemon juice and add these to the onion mixture. Mix
in cilantro, thyme, sea salt, black pepper, and dill. Keep cooking for 5
minutes, or until all flavors have mixed together. Throw in the crawfish and cook for 3-4 minutes,
or until the crawfish have been heated through.
•
Toss the shrimp into the crawfish mix. Cook for 5
more minutes, until the shrimp is cooked and turns pink. Take out the shrimp
and crawfish from the sauce with a
slotted spoon, then place them in a bowl. Put a lid on.
•
Beat in cornstarch to the 1 cup of stock reserved
earlier until it completely
dissolves. Add this to the sauce. Cook and keep stirring. Let it simmer for 5
minutes until the sauce becomes thick.
• Combine creole
seasoning with half-and-half and into the sauce. Fully mix and incorporate the ingredients together; heat to warm.
Put the shrimp and crawfish back into the sauce. Add the egg noodles to the sauce.
Nutrition Information
• Calories: 483 calories;
•
Total Carbohydrate: 59.8 g
•
Cholesterol: 217 mg
•
Total Fat: 12.7 g
• Protein: 31.6 g
•
Sodium: 695 mg