I made this for Easter and got a family request to make it again for Mother’s Day. These amounts are for the family, so it makes quite a bit. The time took longer for me because of the amount of shrimp I had to peel, but if you cut this recipe down, it won’t take you so long. This time I also included crawfish. Oh ya’ll gotta try it! Enjoy!
Ingredients
- 2 (16 ounce) packages extra-wide egg noodles
- ¼ cup extra-virgin olive oil, or as needed
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 5 cloves garlic, diced
- ½ cup fresh parsley
- 1 ½ tablespoons chopped fresh sage
- 2 tablespoons chopped fresh basil
- 1 lemon, zested and juiced
- 2 (32 ounce) cartons seafood stock (such as Kitchen Basics®), divided
- 1 teaspoon dried thyme
- 1 tablespoon dried cilantro
- ½ teaspoon dried dill weed
- sea salt and ground black pepper to taste
- 1 (12 ounce) package frozen peeled crawfish tails, thawed and undrained
- 2 pounds peeled and deveined small shrimp
- 3 tablespoons cornstarch
- 1 cup half-and-half
- 2 tablespoons Creole seasoning (such as Zatarain's®)
Directions
Step 1
Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl.
Step 2
Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.
Step 3
Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes.
Step 4
Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.
Step 5
Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.
Step 6
Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.
Step 7
Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.
Cook’s Notes:
Sometimes I like to cook my seafood separately; that way I can finish the sauce and then add the seafood at the end. You have to season your seafood water a lot for seafood to get any flavor, so be sure to add a lot to it. For example: lemon, salt, pepper, Creole seasoning and/or what's great is Zatarain's(R) Concentrated Shrimp and Crab Boil. (A little goes a long way so be careful unless you like things really hot. Sometimes a capful is enough for a kitchen pot.)
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 483 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat4g | 18% |
Cholesterol217mg | 72% |
Sodium695mg | 30% |
Total Carbohydrate60g | 22% |
Dietary Fiber4g | 13% |
Total Sugars2g | |
Protein32g | |
Vitamin C22mg | 112% |
Calcium111mg | 9% |
Iron6mg | 33% |
Potassium701mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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