We recently visited Home Run Charters Lodge in Venice, Louisiana and everyone raved about this dish. Thanks to Evie Shaw of Metairie, Louisiana for sharing!
1 pound precooked crawfish tails
2 Tbs. olive oil
1 bell pepper, yellow or orange, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
3 cloves garlic, diced
1 can RoTel tomatoes, drained
1 small box Mexican Velveeta cheese, one-inch cubes
1 pound spaghetti or linguine
In large non-stick fry pan, heat 2 Tbs. olive oil and add veggies. Sauté until soft and translucent. Add RoTel tomatoes. These come in original, medium and hot. Try the hot version if your tastes run toward spicy. Stir and simmer several minutes, but not boiling. Add Velveeta chunks and stir until evenly melted and combined. Carefully fold in crawfish tails and continue simmering several minutes.
Prepare pasta per package instructions to achieve al dente texture. Drain and place in large mixing bowl while still hot. (Note – pasta can be cooked while preparing the sauce.)
Pour sauce over cooked pasta and stir gently to combine.Serve with garlic bread and green salad.