Recipe by Janessa
"This cheesy, creamy, rich crawfish pasta is found at every family gathering in the New Orleans area - a great addition to your seafood recipe box and a great way to try crawfish!"
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3/4 (12 ounce) package
minced green bell pepper
chopped fresh parsley
1 (16 ounce) package
cooked and peeled whole crawfish tails
Cajun seasoning blend (such as Tony Chachere's®), or to taste
sliced fresh mushrooms
shredded Cheddar cheese, divided
sliced green onions
This was great!! I didn't have the exact seasonings listed so I added my own for taste and it turned out Great. I left everything else the same just added more heavy pint since sauce thickens. I will use this recipe again.
This recipe was quite good but the cheese sauce overwhelms the crawfish. After tasting , I added some imitation crabmeat, 1/2 cup or so. The crab brought out a more pronounced flavor.
This was wonderful! I did halve the butter (and supplemented a little olive oil instead) and used fat free half & half. Topped with some panko--it was so delicious. I've been looking for something new to make with crawfish tails, and this one is going into the rotation for sure. Thanks!
Easy to make and quick. I followed recipe exactly as written, but found it to be too salty, wish I had added the Tony's gradually (not sure what I was thinking), we like spicey so that wasn't a problem, just to salty. Worth trying the recipe, just pay attention to the salty factor.
Oh Ya-Ya yeah! , this is one good dish. My only changes are to use another pasta- bowties, cavatelle- even linguine (the noodles don't have enough bite for me). A comfort food from LA, and very welcome here by me! Rich, yes- but don't skimp trying to make it less, especially on the cheese- but you can use half and half if that salves your conscience a bit. And you can use the lighter butter there also, the I Can't believe its not butter sticks give pretty decent results. Try this one out, you will like the mac and cheese creaminess and the veg and the crawfish. And do add the mushrooms, it's worth it- make sure you use fresh. To tighten up the dish a bit, I put it in the broiler with a dusting of bread crumbs on top, and that really sets it off! Thanks for posting this good recipe, Janessa. Love the mudbugs!
Too SALTY! DO NOT use 2 tbl sp of Tony Chachere's...maybe one! It wouldve been very good w/o all the salt! I used a lb of shrimp instead of crawfish and followed the recipe exactly with everything else!
Love it , it save the day at my house didn't take long to cook at all.Thank u guys.
* Percent Daily Values are based on a 2,000 calorie diet.
Louisiana Crawfish Ya-Ya Pasta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 407
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