creamy crawfish linguine
>crawfish, I live in a flyover so it's usually frozen and precooked
>shallots (onions are fine too) and garlic
>'chovies for the base
>seasoning, usually salt, pepper, chili flakes...I think there was something else but I forgot
>linguine
>olive oil
>cream (I used half and half cream)

>in a cast iron add like a tbs (or half, I don't remember, haven't made it in 2 years)
>add diced up garlic, shallot and a single fillet of 'chovie, cook till fragrant
>add the crawfish tail, saute and shit with herbs and whatever
>at the same time boil up some linguine till your desired doneness, lets say al dente or whatever, save some pasta water for later
>drain then add the pasta, mix together, add a little bit of pasta water
>then add the cream, make sure it emulsifies
>serve then eat

Little late for crawfish
Need to get down to Louisiana in the spring

>>22053584
Funny, in Sweden it's too early, which reminds me:
>Crawfish boiled in beer and dill, served with a savory cheese pie.

>>22053844
>>22053580
Oh that sounds lovely

>>22053518
I've only ever had a Louisiana crawfish boil and and crawfish etouffe. Both extremely good imo. I don't think I'd eat a crawfish boil outside of the ameri CC an south though. It just wouldn't be as good.
Etouffe can be pretty good with the frozen crawfish though

>>22053858
shit, even through that in gumbo as filler/extra flavor. did that with my sausage and oyster gumbo

>>22054700
*threw
...what the fuck is wrong with me?

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>>22053518