Saute of Louisiana Crawfish and Angel Hair Pasta

Courtesy of Gourmet Magazine and Rondi Olson

Makes 4 servings

1/2 lb. capellini (angel hair pasta)
2 sticks (1 cup) butter cut into pieces (I use half the amount of suggested butter)
2 TBS butter
1 lb. crawfish or shrimp (or chicken) fresh or frozen
1 cup chopped scallions
1TBS Worcestershire sauce
1 TBS Creole seafood seasoning (see recipe below)

In a Kettle of boiling salted water, cook pasta according to the package directions, until al dente and drain. While capellini is cooking, in a large skillet heat 2 TBS of the butter over moderately high heat until it is hot but not smoking. Saute the shrimp or chicken in the butter until almost cooked, add the scallions and cook fro 1 minute. Stir in the Worcestershire sauce and the creole seasoning (I double the Creole seasoning because I like it spicy). Add the remaining butter a few pieces at a time. Spoon over the pasta or serve in separate dishes.

Creole Seafood Seasoning Brennan's

Makes 12 servings

2 1/2 TBS salt
2 TBS granulated garlic or garlic powder
2 TBS freshly ground pepper
1 TBS cayenne
1 TBS dried thyme
1 TBS oregano
2 1/2 TBS paprika
1 1/2 TBS granulated onion or onion powder

Mix in a small bowl and store in an airtight container - makes 1 cup

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