Recipes

Crawfish Pasta with a Blood Orange Sauce

In good years (like this one!), crawfish begin to appear just when citrus season is coming to a close, resulting in combinations like this Crawfish Pasta with Blood Orange Sauce from Steve McHugh of the John Besh Restaurant Group.

crawfishIngredients

  • 1 medium red onion, julienned
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tablespoons butter
  • 10 ounces Louisiana crawfish tails
  • salt and pepper
  • 1 pint heavy cream
  • juice of 5 blood oranges
  • 1-1/2 pounds penne pasta, cooked according to package directions

Directions

In a medium pan, melt butter and sauté onion with bell peppers until translucent. Add crawfish tails and season with salt and pepper. Add cream and juice. Simmer for 5 minutes. Toss with cooked pasta.

Serves 5

Recipe compliments of Chef Steve McHugh

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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

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The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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