Crawfish and Eggplant w/Angel Hair Pasta

  • Yield : 10
  • Servings : 10
  • Prep Time : 30m
  • Cook Time : 1:30 h
  • Ready In : 2:0 h
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Angel hair pasta compliments this light, delicate sauce.  No crawfish – Use Shrimp

Great Lenten Dish – Don’t like Eggplant – No Problem – Leave it off


  • 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


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.

Serve with garlic bread and salad.

Step 7

See Fried Eggplant Recipe Here -

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