Crawfish Spaghetti

12 ingredients
8 steps

Ingredients

  • 1 lb. crawfish tails
  • 1 can cream of mushroom soup
  • 1 onion, chopped
  • 1/2 large bell pepper, chopped
  • 8 oz. grated cheese
  • 1 (16 oz.) pkg. spaghetti, cooked
  • 1/2 tsp. Chesapeake Bay seafood seasoning
  • 1/4 c. Tony Chachere dry roux and gravy mix
  • 1/2 tsp. red pepper
  • 1 tsp. garlic powder
  • salt to taste
  • 1 tsp. black pepper

Directions

  1. 1
    In a small amount of oil, saute the onion and bell pepper. When the onion is clear, add the roux and stir well.
  2. 2
    Add enough water to make a semi-thick gravy.
  3. 3
    Cook until the roux is well dissolved.
  4. 4
    Add the mushroom soup and seasonings and continue cooking for 5 minutes.
  5. 5
    Add the crawfish tails and cook another 7 minutes.
  6. 6
    Pour this mixture over the cooked and drained spaghetti and stir well.
  7. 7
    Spray a 2-quart casserole dish with Pam.
  8. 8
    Pour the spaghetti into the casserole dish and top with grated cheese. Bake at 350° just long enough for the cheese to melt.

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