Creamy Crawfish Pasta

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You have GOT to try this recipe! I made it tonight for dinner and it is delicious! It has the best of both worlds for me...I LOVE cajun and I LOVE creamy sauces. You can adjust the heat to your liking. It's super easy and a quick fix. I made it in about 20 minutes. Enjoy!

(I was fresh out of linguine, so I substituted bow tie pasta in mine.)

Creamy Crawfish Pasta

1 (8-ounce) package linguine

½ cup butter

⅓ cup all-purpose flour

1 bunch green onions, finely chopped

1 small onion, minced

4 garlic cloves, minced

½ green bell pepper, minced

2 celery ribs, minced

1 chicken bouillon cube

1 pint whipping cream
1 (2-pound) package frozen crawfish tails, thawed*
1 (10-ounce) can diced tomatoes and green chilies, drained
1 tablespoon Creole seasoning
1 tablespoon chopped fresh parsley
¼ teaspoon pepper
⅛ teaspoon salt
Dash of Hot sauce (optional)
Shredded Parmesan cheese
Garnish: chopped fresh parsley

Cook linguine according to package directions; drain. Keep warm.

Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.

*2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.

Serves 6 to 8