This is very good dish especially for such a simple recipe. I used half and half and wisked in 1 tablespoon flour for thickness. In the future I may try adding some fresh garlic. Also if your cajun/creole seasoning doesn't have salt added be sure to add some salt!
This recipe is great. You may want to use linguene instead of angel hair pasta. Also make sure you use a cooking pot when reducing the cream, it likes to boil over. If you dont have enough crawfish scalops mixed in workds great.
Great recipe, although I would make two suggestions.
1) Use linguine instead of angel hair.
2) Most cajun seasonings are incredibly salty. Keep that in mind and half the amount of seasoning if salty foods bother you.
And I'll also say that it took a very long time for my sauce to thicken. Allow over an hour when planning this meal!
Great recipe! Thanks!
I halved the recipe and added sliced mushrooms chopped tomatoes crawfish and crab meat. I also followed the suggestions of other readers and added 1.5 cups cream and 1.5 cups half and half. It was pretty thick after reducing it but then adding the veggies and meat made it even thicker and I didn't have to add any starch. I used 1.5 tablespoons of Tony Chachere's Creole seasoning and found it to be a bit too salty. Next time I will try just 1 tablespoon and or try another Cajun seasoning. Overall it was very good and also looked nice!
Used shrimp and added onion red and yellow pepper strips fresh mushrooms and alittle garlic.Served it with a tossed salad and fresh bread.Our dinner guests swore it came from a seafood restaurant.Will use this recipe again and again.Thank You!
excellant! impressed the entire family and neighbors!!!
I made this for a potluck and it was well liked by all. I used penne instead of angel hair to make it easier to serve. I used shrimp and crab and used 3 cups cream 3 cups half and half. It takes a long long long time to reduce and turned out really wet. Next time I'll probably just use 1.5 cups cream and 1.5 cups half and half.
Very rich if you use heavy whipping cream. I started using half anf half and it was just as good.
It was really good. I wish that the recipe said to not cook the pasta until like 45 mintues into cooking the sauce because the sauce takes FOREVER. So everything was cold by the time it was ready. That really bothered me but other than that it had a fantastic flavor.
We actually really liked this recipe with one fault. It was so salty. Don't get me wrong I love salt hate sweets but this was way out of bounds. I didn't even use the amounts called for in the recipe but it was still way too salty. I added some white wine to try to tame it but that did not really work. I would recommend this recipe with one change. That is to use a homemade cajun seasoning so that you could regulate the salt content.
