2 pkgs. of your favorite tortellini (I used one that was stuffed with 3 cheeses and the other that was stuffed with Italian sausage and cheese. Let your imagination run.
olive oil
Leftover crawfish etouffee
paprikia
green onions
parmesan cheese
Instructions
Boil tortellini pasta according to package directions. When you drain them, add a little olive oil to keep them from sticking.
Heat about 16-32 oz. of etouffee. I place leftovers in those plastic containers that hold the chopped onions. Those containers are 16 oz. each. So it would be two or three of those.
Mix etouffee and pasta. Season to taste.
Place into serving dish that you can place in oven.
Garnish with green onions and paprikia.
When ready to serve, heat in 350 oven until hot.
Serve parmesan cheese on side, optional.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/crawfish-tortellini/