CRAWFISH PASTA

INGREDIENTS
1 Bag Crawfish Tails
1 Block Cream Cheese
1 Cup of Half n Half
1 Cup Green Onions (diced)
1/2 Cup Parmesan Cheese
1 Stick Butter
Salt, Pepper, Cajun Spice, Garlic (to taste)
                                                  1/4 Teaspoon Ground Coriander
                                                  1 Tablespoon of Sugar
                                                  1 Large Carton of Chicken Broth
                                                  1 Red or Yellow Bell Pepper (diced)
                                                  1 Small Box of Spaghetti
 INSTRUCTIONS
     In a large non-stick skillet on low heat melt your butter, then adjust heat to med and add in half of the onions, all the bell pepper, salt, pepper, Cajun spice, garlic, sugar, and coriander.  I start out with 1/2 teaspoon of each except the coriander. 
      Simmer this until onions look a little wilted, then add in your block of cream cheese, parmesan cheese, and 1/2 the carton of chicken broth.  You want to slowly melt the cheeses by stirring often. 
      Once you have the cream cheese all melted add in the half n half, and crawfish tails, stir and then add the rest of your chicken broth.  Let this simmer a little, then take the taste test for spices.  You know what I mean, get that spoon and taste the liquid.  This is where your own taste buds come into play.  Add more spices for your own taste. 
​      After you have the spices taken care of, break up your box of spaghetti and add it into your skillet.  Cook on low until the spaghetti is done.  
     Then, sprinkle in the rest of the green onions and if you need it to be a little creamier, add a little half and half. Stir all together and serve this with a loaf of French Bread slathered in olive oil and garlic.  You can thank me later.  Enjoy!


                                                   

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