I made this for Easter and got a family request to make it again for Mother's Day. These amounts are for the family, so it makes quite a bit. The time took longer for me because of the amount of shrimp I had to peel, but if you cut this recipe down, it won't take you so long. This time I also included crawfish. Oh ya'll gotta try it! Enjoy!

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Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl.

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  • Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes.

  • Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes.

  • Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes.

  • Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover.

  • Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes.

  • Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.

Cook's Notes:

Sometimes I like to cook my seafood separately; that way I can finish the sauce and then add the seafood at the end. You have to season your seafood water a lot for seafood to get any flavor, so be sure to add a lot to it. For example: lemon, salt, pepper, Creole seasoning and/or what's great is Zatarain's(R) Concentrated Shrimp and Crab Boil. (A little goes a long way so be careful unless you like things really hot. Sometimes a capful is enough for a kitchen pot.)

Nutrition Facts

483 calories; protein 31.6g 63% DV; carbohydrates 59.8g 19% DV; fat 12.7g 20% DV; cholesterol 217.2mg 72% DV; sodium 694.9mg 28% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/23/2013
This is Charlotte and I should have mentioned that the reason I cooked the seafood in the stock in the directions and then removed was to be sure the shrimp and crawfish had a good flavor. Nothing worse than bland seafood. Also didn't want to over cook them. As I said in cook's notes you could cook seperately but be sure to add good seasoning. I also prefer using as few pots as possible. Read More
(6)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/23/2013
This is Charlotte and I should have mentioned that the reason I cooked the seafood in the stock in the directions and then removed was to be sure the shrimp and crawfish had a good flavor. Nothing worse than bland seafood. Also didn't want to over cook them. As I said in cook's notes you could cook seperately but be sure to add good seasoning. I also prefer using as few pots as possible. Read More
(6)
Rating: 5 stars
08/21/2014
I much prefer angel hair pasta with this recipe. I used 1/2 & 1/2 but I think the recipe can do without milk. The trick to this recipe is all of the herbs & spices, they really brighten the recipe. I used Progesso© brand Lobster Sauce (3 12 oz cans) as seafood stock. And yes cook the seafood separately to keep from over-cooking it. Good Recipe!! Read More
(3)