Today is the day, the Big LSU Tigers Women’s Basketball vs South Carolina Gamecocks. So many have been anticipating this game. Who will win? Who knows, because they are both really good teams. But what I do know is that it will be a nail-bitter. We can’t wait to watch it.
In honor of my LSU Tigers, I’m sharing a new recipe my Crawfish Cajun Pasta.
Ingredients:
- 2 pack of crawfish tails drained
- 2 tbsp of slap ya mama season
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 can of cream of shrimp (use cream of mushroom if you can’t find the cream of shrimp)
- 1 cup of Seafood stock (use chicken stock if you can’t find seafood stock, water will work as well)
- 1 1/2 tbsp of chives and onion butter
- Vermicelli Pasta (1 lb, boiled I didn’t use all the pasta, 1/2 of pack)
- Cilantro (garnish)
- Kraft Triple Cheddar cheese (4 – 5 oz)
Directions:
- Add a pot of water to the stove to boil for the pasta. Boil the pasta according to the packaging.
- Drain the crawfish tails.
- Season the crawfish tails with Slap Ya mama, smoked paprika, garlic powder and onion powder.
- Add the butter to the skillet.
- Sauté the crawfish tails for 3 minutes.
- Add in the cream of shrimp. Stir in and cook for about 2 minutes.
- Add in the Seafood stock. Stir. Cook for 2 – 3 minutes.
- Add in the Triple Cheddar Cheese. Stir until melted about 1 – 2 minutes.
- Add in the pasta. Gently stir in the pasta.
- Once the noodles are coated evenly in the sauce. Garnish with cilantro.
- Enjoy.
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