Ingredients
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3/4 cup butter
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1/2 cup chopped onion
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1/2 cup chopped bell pepper
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1/4 cup chopped green onion top
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2 cloves garlic, minced
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1 teaspoon seafood seasoning (I use Paul Prudhomme's Blackened Redfish Seasoning)
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1/3 cup white zinfandel wine
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1/8 teaspoon crab boil
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1 (26 ounce) can cream of mushroom soup
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1 (12 ounce) package of frozen crawfish, thawed,do not drain
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bow tie pasta, cooked
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1 -2 teaspoon rosemary (I use 2)
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2 bay leaves
Instructions
- Melt butter and saute onion, bell pepper and green onions until tender.
- Add garlic, crawfish, seafood seasoning, crab boil, and wine.
- Saute for a few minutes.
- Add soup and stir until blended.
- Simmer until smooth and heated through (Note: during cooking a little WATER may be needed to thin slightly.)
- Toss with bowtie pasta, a little at a time until coated how you like.