Excellent. Only change that I made was to use Campbell's Cream of Shrimp Soup in place of mushroom soup and added about 1/4 tsp of red pepper flakes. Beautiful presentation. Will definately make for guest.
I was a little skeptical about trying this dish since I have never seen a crawfish. In this case, finding the ingredient is more difficult than preparing the meal. It was so easy to prepare and surprisingly delicious. It was even better the next day, I just need to add a little milk to dilute the sauce when reheat the pasta. Thanks for sharing your recipe.
I love this one! Made it for Sunday night dinner. I did do some deviations from the original recipe, though. I added shrimp and scallops to the recipe, substituted the cream of mushroom for cream of shrimp, added crushed red peppers, angel hair instead of bowties, and about 10 ounces of water (it was better a little thinner, but not runny, for the angel hair pasta) I promise, it's still the same recipe ;-)...and YUMMY! All 3 of my boys (ages 8, 13 and 18) absolutely LOVED it! Thanks, Kikimony!
This recipe is great. Being from south Louisiana, this was the perfect dish for leftover crawfish from a boil. I did add a little more crab boil than the recipe called for, but we prefer things a little spicy. Thanks for a wonderful meal!
AWESOME!!! I followed the recipe exactly the way it is stated, except I used Tony's instead of the seafood seasoning. You don't mention when to put in the rosemary and bay leaves, so I added them when I added the wine. Great recipe!! THANKS!!!!!!!!
This is O-M-G good!! It is so filling and very rich. The only changes I made were - I used a white chardonnay wine (it needed to be used up) -AND- I only had macaroni noodles. DELISH!! Made for the French Forum Herb of the Month- bay. Thanks so much!!
Very good! I followed the recipe pretty closely, instead of white wine, I used Dry Sherry, 2 cans of Cream of Shrimp soup, Old Bay Seasoning and 2 12oz pkgs crawfish. Oh, and the recipe doesn't say how much pasta. I used a 12 oz box of bow ties. When I mixed it all together, I thought it was going to be too saucy, but it wasn't, it was fabulous! For those who have trouble finding crawfish, I buy it Walmart in the frozen seafood section. I was going to double the recipe, I'm glad I didn't, it makes quite a bit. HTH. One more thing, my pasta hating husband, liked it, but said it would be better served over rice. I don't know about better, but it would work.
this came out great! I only used half the butter and added some chic broth and reduced a bit after adding wine. I also used the cream of Shrimp soup as others have recommended. Will definately make again. I did throw in some crushed red pepper and some cajun seasoning also like our food spicy.
5Stars for sure!1 This was fantastic!1 We LOVE crawfish any which way!This is a keeper, ans so simple to prepare. I used shrimp soup as another reviewer suggested and thyme since I had no fresh rosemary on hand. I got it a little too spicy, so I made a slurry with a little cormstarch and cream and that tock care of it. Thanks again for such a GOOD Recipe1 Koechin
Very good. I agree, you would never know this had cream soup in it. I tasted like it cooked for a long time with very intense flavors....yummy. I will make this again as we love crawfish and are always wanting different ways to prepare, and you can't get any better then this....thank you.....Stephanie