Lodge

Ingredients

• 1 stick butter
• 1 small onion, chopped
• 4 green onions, chopped
• 2 ribs celery, chopped
• 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1-1/2 cups half-and-half
• 1 tablespoons minced fresh parsley plus additional for garnish
• Salt and freshly ground black pepper to taste
• 1-2 tablespoons crab boil seasoning
• 16 ounces pasta of choices cooked al dente, drained
• 1/2 cup grated Parmesan cheese

Preparation Directions

1. Melt butter in a 15" cast iron skillet set over medium-high heat.
2. Add onion, green onion and celery and cook until soft, about 7 minutes.
3. Stir in crawfish and garlic and simmer for 5 minutes.
4. Whisk in flour and cook for 2 minutes.
5. Add half-and-half, parsley, salt and pepper and crab boil. Mix well. Simmer just until heated through, stirring occasionally.
6. Pour crawfish mixture over pasta in a serving bowl. Sprinkle with Parmesan cheese and garnish with parsley.