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Bayou Crawfish Pasta
Dining Hall -- Port Orleans Riverside Resort
Yield = 6 Entree Portions
1-1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage, Julienne
1-1/3 cups Parmesan Cheese, Grated
3 to 4 tbs. Cajun Blackening Seasoning**
2 tbs. Butter, Unsalted
1/2 cup Green Onion, 1/4 inch slices
3 cups Half & Half
**Cajun Spice can be found in most supermarkets as Blackened Redfish
Seasoning. Andouille is smoked sausage available in supermarkets and
specialty food stores.
1.) Cook Linguine according to package instructions until al dente. Cool
under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat.
Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins
3.) Add the crawfish meat and Cajun Blackening Seasoning.
Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together
until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining
parmesan cheese and green onions.
Note: Cajun Blackening seasonings vary in heat and intensity. Adjust the
seasoning to the desired spiciness... This is a spicy dish. Add the spice
slowly, you can always add but you can't take it out
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