Full disclosure: Boodro was not terribly fond of my attempts at Cajun dishes. He pretty much hated my gumbos, jambalaya and was personally offended at my version of a muffaletta sandwich because I toasted it to melt the cheese. He never forgave me for winning our Muffaletta cook-off (as noted in the “Ode to Boodro”). His was authentic but mine tasted better.

My biggest problem is patience. I had mine tested and I am negative. So, making a roux was a painful experience for me. A roux is a mixture of fat (usually butter) and flour to thicken dishes like gumbo and etouffee. The trick is to stir the mixture over low heat for up to 40 minutes! The goal is to get it dark colored. I would crank it up and get it dark within 10 minutes but apparently according to Boodro, that is called “burnt”.

This issue is dedicated to only the Cajun dishes he liked. My guy does not eat bell peppers, so I always substitute sun dried tomatoes. And nothing was hot enough for Boodro’s palate so he would add bushels of Slap Yo’ Mama. Yes, that is a real seasoning and available everywhere. When Boodro made his regular trips to New Orleans, he would bring back packages of crawfish. I guess in the future I will use shrimp or bay scallops for this one.

CAJUN CRAWFISH FETTUCINE

  • 1 (16-ounce) package fettucine
  • 1 oz. butter, 1/2 red bell pepper, chopped
  • 1/3 cup chopped celery, ½ cup chopped onion
  • 2 TBS minced garlic, 1 pound frozen crawfish meat, defrosted
  • 2 TBS Cajun seasoning, 1/2 teaspoon black pepper, 3 TBS flour
  • 3/4 cup half-and-half, 4 ounces Velveeta, cut into cubes, 
  • 1/2 cup sour cream, 2/3 cup freshly grated Parmesan cheese
  • 2 green onions, green parts sliced, 2 TBS chopped fresh parsley
  • Cook pasta according to package directions. Drain and set aside.

While pasta cooks, melt butter over medium heat in a Dutch oven. Add red bell pepper, celery, and onion. Cook until soft, about 5 to 7 minutes. Add garlic and cook 2 more minutes.

Add crawfish (along with any liquid in the bag), Cajun seasoning, and black pepper and cook 2 to 3 minutes. Sprinkle flour over the crawfish mixture. Stir and cook 1 minute. Stir in half-and-half. Cook until mixture comes to a simmer.

Add Velveeta, sour cream, and Parmesan cheese and cook over medium heat until cheese is melted. Stir in cooked pasta, green onions, and parsley. Serve.