MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Spicy Crawfish Dip with Bow-Tie Pasta for Dipping
| Spicy Crawfish Dip with Bow-Tie Pasta for Dipping | Print |
Recipe By: Alice Morrow
Spicy Crawfish Dip with Bow-Tie Pasta for Dipping
Ingredients
- 1 c. water
- 1 (1-oz.) package dried porcini mushrooms
- ¾ c. butter
- 1 bunch green onions, chopped
- ¼ c. flour
- 2 T. minced garlic
- 1 lb. cooked crawfish tails
- Salt, red/black pepper, to taste
- Tabasco to taste
- 2 c. sour cream
- 1 bunch chopped fresh parsley
- ½ lb. hot cooked bow-tie pasta
- ⅓ c. yellow cornmeal
- Creole seasoning
- Peanut oil, for frying
Instructions
- Place 1 c. of water in microwave-safe bowl and place in microwave and heat on HIGH until very hot.
- Add mushrooms, let stand 15 minutes or until softened. Strain through a fine mesh sieve. Reserve the liquid. Finely chop the mushrooms.
- In saucepan, melt butter.
- Add green onions and cook until soft.
- Stir in flour and cook 3-5 minutes.
- Add mushrooms, reserved liquid and garlic. Bring to a low boil.
- Stir in crawfish and season with salt, peppers and Tabasco.
- Reduce heat to low and stir in sour cream and parsley.
- Taste for seasoning. Keep warm while preparing the bow-tie pasta.
- After boiling pasta in salted water, drain and lay on paper towels to get of any remaining liquid.
- In a bowl, combine pasta, cornmeal and seasoning. Toss well to coat.
- In large skillet, pour 2” of oil and heat over medium-high heat or 375 degrees.
- Shake excess cornmeal from pasta and add small batches to hot oil.
- Cook 3-4 minutes or until golden brown. Drain on paper towels.
- Place around the hot dip and with toothpicks for sticking into pasta to dip into the sauce.
Notes
*****The cooked pasta can keep in an air-tight container in refrigerator for 1 week.
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