Jazzfest Crawfish Rotini

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Jazzfest Crawfish Rotini

Serving Size

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Whether it’s for the original introduced at the New Orleans Jazz and Heritage Festival or just for any version using the bounty of crawfish season, Texans crave this pasta from the far side of the Sabine River. Here’s John DeMers' version that appears in his latest cookbook, Delicious Mischief. ;)


  • 1 pound dry rotini pasta
  • 1 onion, chopped
  • 1  green pepper, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 5 cloves  garlic, chopped
  • 2 tablespoons  olive oil
  • 1 can  Italian-style chopped tomatoes
  • Creole seasoning
  • Crushed red pepper
  • 1 stick  butter
  • 1 pound fresh, cooked or frozen Louisiana crawfish tails, undrained
  • Dry white wine
  • 2 green  onions, sliced
  • 2 cups half and half
  • Chopped parsley
  • Salt and freshly cracked black pepper

Recipe Info

  1. Cook pasta to al dente according to package directions. Rinse and drain well. Prepare a base by sautéing the onion, green pepper, celery, carrot and garlic in the olive oil until golden and caramelized. Add the chopped tomatoes, season to taste with Creole seasoning and crushed red pepper, and cook briefly. Puree this mixture in a blender or food processor.

  2. In a large pan, melt the butter and sauté the crawfish tails, incorporating any “fat” from the package for flavor. Deglaze the pan with white wine. When nearly all the wine has evaporated, stir in the green onions followed by the half and half, bringing to a boil. Add the puree. Quickly toss the cooked pasta in the sauce. Garnish with parsley. Season to taste with salt and pepper. Serve with crusty French bread. 

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