I often mention how much I love Cajun food, so I'm excited that I've discovered a new way to make a dish with crawfish! My younger daughter Sasha has become much more of an adventurous eater over the years, experimenting beyond chicken nuggets and grilled cheese. So when she recently gained enthusiasm for crawfish at the last two big crawfish boils that we attended, I thought I'd give it a try at home.
The problem with the go - to crawfish etouffee that I usually make is that it's full of onions and bell peppers. So I tried to keep this dish as simple as possible for my 8 year old.
Over the years, we've relied on Campbell's soups to help us along with dishes like Chicken and Rice, Pot Roast, and many others. So when a nearby grocery store was sampling some of the new Campbell's Skillet Sauces, we tried, we liked, and we bought. Did you read my previous post about how all you have to do is sample it and I will buy? I made this dish with one of those store - bought pouch sauces. What an easy, mindless, time saver!
Angel hair pasta
12 oz. crawfish tail meat
Campbell's Scampi Skillet Sauce
2 tbsp. butter
Green onions chopped, optional
Prepare the angel hair pasta per package directions for 3 - 4 people. Prepare a large skillet over medium high heat. Add 2 tbsp. buttter. When melted, add the crawfish. Break up the meat, stirring to heat evenly. Add the sauce, then cover. Reduce heat and let simmer about 10 minutes. Combine with the pasta, and add chopped green onions if desired. Add creole seasoning for extra flavor.