Saturday, January 7, 2012

Crawfish & Shrimp Denise

This is unbelievably good and unbelievably bad for you! I have fixed this dish numerous times and finally got it just right. The original recipe called for only crawfish. We thought the taste was just a little too fishy and substituted one of the pounds of crawfish with fresh shrimp.


  • 1 1/2 pounds of rotini pasta cooked al dente
  • 2 sticks butter
  • 1 1/2 quarts heavy cream
  • 1 cup green onions, chopped
  • 3 tbsp. Tony Chachere’s Cajun seasoning.
  • 12 oz. bag of crawfish tail meat (rinse and drain)
  • 1 pound raw shrimp (deveined, peeled, pinch tails off)


  • 1
    Cook pasta, set aside.
  • 2
    In a very large and deep skillet melt two sticks of butter.
    Once it’s bubbling, stir in 3 tbsp. Cajun seasoning. 
    Pour in cream.
    Mix well and let it cook down until it’s reduced by half. 
    Add green onions, pasta, crawfish and shrimp.
    Cook until shrimp turn pink.
  • 3
    Serve with garlic bread.