Enjoy this ‘Crawfish Midkiff’ delicious dish, during your ‘meatless’ Lenten Friday, written by our Culinary Crusader club moderator, Mr. Donald Midkiff ‘03.
Ingredients:
1/2 lb sweet cream butter
1 cup heavy cream
1 tbsp flour
2 cups freshly grated Parmesan cheese
1 lb cooked crawfish tails (Louisiana)
1lb fresh shrimp
1 cup sliced mushrooms
1 lbs dry pasta (bow-tie or penne)
2 tbsp minced garlic
2 green onions (chopped)
1 tsp thyme
1 tsp white pepper
1 tbsp Emeril’s Cajun Seasoning
1/2 cup chopped fresh parsley
1/2 teaspoon cayenne pepper (less if desired)
Boil pasta till al dente (slightly under cooked).
In a large skillet, saute shrimp with lemon juice, butter, olive oil, garlic, and Cajun seasoning. Leave shrimp on the side for the time being.
In large stock pot, melt butter; add garlic and let saute for about 2 minutes. Add thyme, cayenne pepper, white pepper, and Cajun seasoning. Add flour and continue cooking until flour if fully incorporated (usually about 3 minutes) and makes a light roux. Add heavy cream and bring to low simmer. Add Parmesan cheese and stir. May need to add milk to reach desired consistency. Once sauce is completed, add chopped green onions, crawfish and shrimp. Serve over pasta and garnish with fresh parsley.
