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Crawfish Etouffee and Tortellini

Tortellini and Crawfish Etouffee


Tortellini and Crawfish Etouffee
Recipe By:
  • 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
  1. Boil tortellini pasta according to package directions. When you drain them, add a little olive oil to keep them from sticking.
  2. 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.
  3. Mix etouffee and pasta. Season to taste.
  4. Place into serving dish that you can place in oven.
  5. Garnish with green onions and paprikia.
  6. When ready to serve, heat in 350 oven until hot.
  7. Serve parmesan cheese on side, optional.
*****When you cook tortellini, cook a little extra. Next week going to show you a real easy appetizer with these left over bundles of heaven.

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