For a root vegetable that is frequently disregarded and unwelcome, this is a great recipe. Even those who don’t like rutabagas adore this delectable dish. Bonus: This is a terrific way to get kids interested in this veggie. a traditional Southern dish with a sweet Asian touch!
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- ¾ (12 ounce) package egg noodles
- ½ cup butter
- ½ cup chopped onion
- ¼ cup minced green bell pepper
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 (16 ounce) package cooked and peeled whole crawfish tails
- 2 tablespoons Cajun seasoning blend (such as Tony Chachere’s), or to taste
- ¾ cup shredded Cheddar cheese
- ½ cup heavy cream
- ⅓ cup sliced fresh mushrooms (Optional)
- ⅓ cup sliced green onions
Instructions
- Bring a large pot of lightly salted water to a rolling boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and set aside.
- Meanwhile, melt butter in a large skillet over medium heat. Cook and stir onion, bell pepper, parsley, and garlic in hot butter until onion is softened and translucent, about 5 minutes. Stir in crawfish tails and Cajun seasoning; simmer for 5 minutes more.
- Pour in 1/2 cup Cheddar cheese, heavy cream, and mushrooms; stir until cheese is melted. Stir in cooked noodles and green onions until well combined. Sprinkle with remaining 1/4 cup Cheddar cheese to serve.
Nutrition Facts
| Calories | 741 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 298 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 27 g |
| Sodium | 1105 mg |
| Sugars | 3 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely do not use two tablespoons of Creole seasoning. It’s way too salty even with just one. That’s the main reason for three stars. I put half an onion, a whole orange pepper and crawfish and shrimp. I used shiritaki noodles. Save for the saltiness. It would have been four stars.
Delicious! I made a few changes based on reviews and what I had on hand… I used a trinity mix (onion, celery, bell pepper), sautéed that along with the parsley and garlic in a little olive oil instead of butter, used half and half with a couple tablespoons of corn starch to thicken. I used Emeril’s Bayou Blast for the Cajun seasoning, I added a teaspoon at a time until perfect for me. Served over rice instead of pasta. Loved it!!
This recipe is fantastic!! Oh my goodness I am thankful to the person who shared this recipe, this recipe will give Tawamba pasta a run for its money. And it is serve at a certain restaurant. But it is so tasteful and so creamy and delicious. I followed everything to the “t” and I shared it with our family, neighbors and some of my church family members. Something this good must be shared
Easy to make and delicious. I don’t add the Noodles I leave them on the side. My kid loves it.
Very easy to follow cam out amazing!
really good
Enjoyed it…..thank you
Husband loved it, will definitely make again. Followed instructions exactly, except I used Zatarrain’s Cajun seasoning rather than TC-was a tad saltier than I would have preferred but was a major hit! The sauce seems to thicken after removing from heat and after mixing with pasta so I would recommend allowing to sit a few minutes and stir well
Made this as written. Rich and creamy! So delicious.
Came out absolutely perfect! Followed recipe exactly.
Doubled onions, added minced pickled jalapeno, doubled fresh ground black pepper, substituted provolone for the cheddar, simmered heavy cream to thicken, added a little Worcestershire and fresh crab claw meat just before serving and finely diced green onion leaves. Seasoned Cajun seafood lovers asked for my recipe. Served over garlic buttered fettuccine with lightly garliced french bread with a good white wine and Heineken beer for those that preferred. Raves from everyone. A gourmet meal.
This was super tasty! Used shrimp instead of Crawfish b/c that’s what I had on hand. I reduced the spice to about 2 tsp instead of 2 T and just sprinkled to taste from there. First time I made with Tony’s creole (very good) and the next time, by accident, made with Slap Ya Mama spice – even the little ones asked for seconds. Second time round, too, cooked the shrimp in butter separately since not all were shrimp lovers, sprinkled some Slap Ya Mama spice on the shrimp too. Big hit! Thanks for the recipe!
This has become a family favorite! The only change I make, beside the crawfish I add some shrimp. Other than that made as written. YUMMY!!!
I use a lot more spices and cheese, but it came out very good.
Every time I make this people come to keep wanting more and more lol! I love it
I doubled the recipe, used tri-colored peppers, subbed evaporated milk for the heavy cream (just because that’s what I had on hand), added a can of drained mild Rotel, and cut the Tony’s in half. It was a little thinner than it should’ve been. Next time I’d like to try it with the heavy cream. I also used bow tie pasta. This is a comfort food dish & good filling food for my teen boys. Easy to make.
It was ok by itself, but I set it over the top , with help from the Holy Spirit, add some Velveeta, rotel tomatoes (original) ,and some evaporated milk , I also did half crawfish and half shrimp … Incredible , gotta share it , can’t keep it in Hallelujah!!!!
I wish i would have read the review before I followed the recipe. Like others have stated the salt content in the recipe is a bit overwhelming and the amount that’s in the recipe makes the dish to salt with the cheese being adding in as well because of it have salt in it as well. So i would season to taste instead of using the measurements of Tony Seasoning. Other wise awesome dish.. Gilbert~
i made this tonight…. it was soo good… i used half and half instead of heavy cream
I made this for my wife for Mother’s Day and only used 2 tbsp of tony chacheres and it was awesome
This recipe is amazing! I would rate it 10 stars if I could! Very rich flavor w just the right kick! Thank you for sharing! Will make again and again!