Recipe: Tony’s ‘lighten it up’ crawfish pasta with sherry cream sauce
Chef Gaye Sandoz, of Tony Chachere’s, shares an easy Cajun pasta dish with plenty of flavor. If you’re not a crawfish fan, you can substitute shrimp and if you’re not doing pasta, the base makes an amazing dip! Tony’s “lighten it up” crawfish pasta with sherry cream sauceIngredients:1 pound Louisiana crawfish or shrimp, cooked1 stick light butter2 tablespoons flour1 bunch green onions, sliced1 cup fat-free evaporated milk2 teaspoons Tony Chachere’s More Spice seasoningSprinkle of Tony Chachere’s No Salt seasoning2 tablespoons Worcestershire sauce1 teaspoon hot sauce1/4 cup cream sherry3 cups angel hair pasta, cookedChopped parsley, for garnishDirections:Melt butter over medium heat. Add seasoning, hot sauce, Worcestershire sauce, crawfish and sherry. More from Tony Chachere’s:
Jalapeno ceviche & tropical cocktails to celebrate ‘Seafood Friday’
SAN ANTONIO – Need ideas for meals during Lent or are you just a seafood lover? Costa Pacifica serves Mexican seafood fare on San Antonio’s North Side, on Loop 1604 near Blanco Road. It offers fresh seafood and has an airy patio for you to enjoy your meal while social distancing. The restaurant offers tropical cocktails, as well, including its signature “cantaritos” and “mezcalitos.” If you gave up alcohol for Lent, these drinks might be the perfect way to celebrate after Easter. Watch the video below for a sip of these two tasty cocktails and salud!
Take at-home crab boils to the next level with this ingredient
SAN ANTONIO – It’s seafood season in San Antonio! Learn how to make your own crab boil at home with a few pointers from Pinch Boil House. Then add the sausage and corn, then the crab, then the shrimp last because they all cook for different lengths of time. Tip 4: If you don’t feel like making it yourself, call Pinch Boil House and pick it up to-go! For more information on Pinch Boil House, check out the restaurant’s website.