Cooking Louisiana  -  Crawfish Pasta a la "King Jack"
Crawfish Pasta a la "King Jack"

One cup of Crawfish Tails (about 3lbs. whole if you peel them yourself)
One cup of Crabmeat
One stick of Butter
One pint of Half n Half
1/2 bunch of fresh Green Onion (chop fine)
1/2 tbsp Minced Garlic
2 tbsp finely chopped fresh Parsley
10oz. pkg. cooked and drained Pasta (noodles, angel hair, macaroni, bow ties, shells...whatever you like!) *better if cooked with a couple of chicken cubes, salt and a drizzle of olive oil*

Salt, Black Pepper, Red Pepper, Creole Seasoning, Hot Sauce

Ok...the rest is real simple. In a large skillet, melt the butter to sauté' the green onion, parsley and garlic. Fold-in the crawfish and crabmeat and season lightly.

Add the half n half and season lightly again. Stir to mix well. Cook just long enough to get hot, careful not to scorch.

Fold in the cooked pasta and season lightly, again.

Continue to fold and mix ingredients so everything gets good and hot and happy.

Serve warm or keep in plastic containers for the ice box or ice chest to serve cool. Cold or hot, this a great dish!