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Crawfish Etouffee Pasta and Corn

Orzo Pasta with Crawfish Etouffee and Fresh Corn


Orzo Pasta with Crawfish Etouffee and Fresh Corn
Recipe By:
  • Leftover Crawfish Etouffee about 16 oz. (See Recipe)or 1 lb. fresh crawfish tails or use shrimp
  • 3-4 ears of fresh corn
  • 4-6 sliced mini peppers, red, orange and yellow
  • 1-2 c. of cooked orzo pasta
  • Chopped green onions, garnish
  • Olive oil
  • Lemon juice
  1. Cut corn from the cob.
  2. Cut the mini peppers.
  3. In large skillet, heat olive oil (3-4 T.)
  4. Saute the corn and peppers. Also if using fresh crawfish tails instead of etouffee, add the seasoned tails here and sauté.
  5. Add the leftover crawfish etouffee. Mix well.
  6. Boil orzo in salted water and add 1 T. olive oil to boiling water.
  7. Drain orzo.
  8. Add by spoonfuls the orzo to the corn/crawfish mixture. Add the amount you like. Some people like more or less.
  9. Taste for seasoning and garnish with chopped green onions.
*****With leftovers you can stuff large bell peppers, zucchini or tomatoes.

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