This recipe was sent in by Christy Johnson, who got it from Chef John Folse of the late, lamented Lafitte's Landing Restaurant in Donaldsonville, which unfortunately burned to the ground in late 1998.

In a cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell pepper, garlic and half of the crawfish tails. Saute 3-5 minutes or until vegetables are wilted. Remove skillet from heat and allow to cool.

In the bowl of a food processor, place remaining crawfish and egg. Pulse mixture on high until smooth paste is formed. Add cream and herbs and continue pulsing until thoroughly blended. Season to taste using salt, pepper and hot sauce.

Place mixture and sauteed vegetables and crawfish in a large mixing bowl and, using a wooden spoon, mix completely.

Preheat oven to 375°F. Prepare noodles according to directions. Drain and allow to cool. Place crawfish mixture into a pastry bag and pipe into noodles. Place noodles in a 9" x 13" Pyrex dish and bake until thoroughly heated.

NOTE: You may wish to pour a prepared Marinara Sauce or a mild Creole sauce over these noodles prior to baking.

Prep time: 1 Hour
Serves 6

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Chuck Taggart   (e-mail chuck)