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Springtime crawfish pasta

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Chef Gaye Sandoz joined us in the studio to show us how to whip up an easy creole pasta dish.

Recipe: "Come Back" Springtime Crawfish Pasta


  • 1 stick butter
  • 1 bunch green onions, chopped
  • 8 oz sliced mushrooms
  • 3 pods garlic, minced or pressed
  • 1 tsp Tony Chachere's Bold Creole Seasoning
  • 1 cup (5 ounces) shelled English peas or frozen baby peas, thawed
  • 1 cup frozen or fresh (cooked) asparagus spears
  • 1 bag crawfish tails, frozen (or you can use shrimp or chicken pieces)
  • 1-2 tbsp. Tony Chachere's Creole Sandwich Sauce
  • 2-3 cups cooked angel hair pasta
  • Tony Chachere's Bold Creole Seasoning
  • 1 cup shredded parmesan cheese


  1. Melt butter over medium heat. 
  2. Add onions, mushrooms, garlic and Tony Chachere's Bold Creole Seasoning and cook for 5-7 minutes or until mushrooms are soft  Add peas and asparagus.
  3. Add crawfish tails and Tony Chachere's Sandwich Sauce. 
  4. Add pasta and cheese.  Toss. 
  5. Add Tony Chachere's Bold Seasoning to taste.  Serves 4-6.



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