Crawfish and Eggplant w/Angel Hair Pasta
2007-04-07- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 30m
- Cook Time : 1:30 h
- Ready In : 2:0 h
-
Add to Recipe Box
Angel hair pasta compliments this light, delicate sauce. No crawfish – Use Shrimp
Great Lenten Dish – Don’t like Eggplant – No Problem – Leave it off
Ingredients
- 2 - 3 pounds crawfish (the more the better)
- 1 large onion
- 1 large bell pepper
- 1 stick butter
- 3 tbsp olive oil
- 1 can cream of mushroom
- 1 can shredded Parmesan cheese (16oz)
- 1/2 cup white wine
- Angel Hair Pasta
- Sun-dried Tomatoes
- Lemon pepper seasoning
- Fried eggplant rounds
Directions
Step 1
Sauté vegetables in melted butter and olive oil. Add the cream of mushroom soup and cook about 10 minutes, then add crawfish.
Step 2
Cook another 10 minutes and add white wine. Let that cook down for a few minutes (to reduce the liquid and mix the flavors).
Step 3
Then add 1/2 cup of cheese, seasonings and sprinkle about 1/2 teaspoon of the lemon pepper seasoning and sliced up sundried tomatoes. Let it simmer about 10 more minutes and turn off.
Step 4
Layer a 9x11 baking dish with cooked angel hair pasta, about 1" thick. Top the pasta with 1/2 of the crawfish mixture. You may want to take fork and lightly toss the pasta so that the sauce coats all the pasta.
Step 5
Layer the fried eggplant rounds on top of the pasta then pour the remaining crawfish sauce on top of the eggplant. Top with the remaining Parmesan cheese.
Step 6
Cover with foil and bake about 30 minutes. Remove the foil and let it brown a little.
Step 7
See Fried Eggplant Recipe Here - https://goo.gl/F6hu8f
Average Rating
(5 / 5)
1 person rated this recipe
11973
Comments