Dinner

Creamy Crawfish Pasta

  • Prep 15 mins
  • Total 45 mins
  • Medium
  • Serves 4

Chef Adam Gertler’s unique take on a New Orleans classic: Crawfish Monica! This is a creamy sauce with onions, garlic and Creole seasoning, mixed with crawfish tails and served over pasta. It’s a decadent and spicy dish, and such a classic Louisiana tradition.

Allergies

  • Contains Shellfish
  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Shellfish, Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

For the Crawfish Stock

  • 1 pound crawfish shells from boiled crawfish, rinsed well
  • 6 cups water
  • ¼ cup dry white wine
  • 3 fresh thyme sprigs
  • 1 celery stalk
  • 1 bay leaf
  • ½ onion

For the Creamy Crawfish Pasta

  • 2 tablespoons canola oil 
  • 2 tablespoons butter
  • 4 garlic cloves, peeled, mashed, minced
  • 2 jalapeños, seeded, diced
  • 2 cups diced yellow onions
  • 1 cup diced celery
  • 1 cup diced red bell pepper
  • 1 tablespoon Creole seasoning 
  • ¼ cup all-purpose flour
  • 2 ½ cups crawfish stock
  • 1 cup heavy cream 
  • 1/2 pound dried fusilli pasta
  • 1 pound crawfish tails 
  • 1 cup Parmesan cheese, plus more for garnish
  • 6 green onions, sliced
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • Step 1

    Add ingredients for crawfish stock to the cooking pot. 

  • Step 2

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 10 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Select START/STOP to begin. 

  • Step 3

    Allow pressure to release naturally. carefully pour stock through sieve to drain all solids. Reserve the stock.  This stock can be frozen for several months. 

  • Step 4

    Select the SEAR/SAUTE and set the temperature to HIGH. Select START/STOP to begin. Allow to preheat for 5 minutes.

  • Step 5

    After 5 minutes, add oil, garlic, and jalapeño to pot. Cook for 90 seconds or until the garlic starts to softly brown and jalapeño become aromatic.   

  • Step 6

    Add the onions, celery, red pepper, and Creole seasoning and cook for 5 minutes.

  • Step 7

    When the onions are translucent and release their liquid, sprinkle with flour. Using a rubber spatula, thoroughly blend the flour into the vegetables until thick.  

  • Step 8

    As you stir, slowly add the stock and cream until the stew thickens and the mixture comes to a simmer. Add the fusilli pasta and water and stir to combine.  

  • Step 9

    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 0 minutes (the time the unit takes to pressurize is long enough to cook the pasta). Select START/STOP to begin. 

  • Step 10

    When pressure cooking is complete, allow pressure to natural release for 5 minutes. After 5 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure. 

  • Step 11

    Stir in crawfish tails, allowing the hot mixture to cook the crawfish tails for about 5 minutes. 

  • Step 12

    Adjust seasoning with salt if necessary and stir in green onions and 1 cup Parmesan cheese.

  • Step 13

    Divide into bowls and garnish with more Parmesan cheese and green onions as desired.