Best Semolinas Crawfish Roban Recipes

Semolina's Crawfish Roban Recipe - (4.5/5) image

Provided by á-2402

Number Of Ingredients 10

Roban Sauce:
1 lb fresh LA crawfish tails (cooked)
1 1/2 lbs cooked shell pasta, such as angel hair or linguine
2 C Roban sauce
1/4 C chopped green onion (green part only)
4 TBS. butter
1 C chopped green onions (green part only)
1 tbs. blackened redfish seasoning or Creole seasoning, such as Tony Chachere's
2 TBS. chopped garlic
1 quart heavy cream

Steps:

Heat sauce just to a simmer in a large saute pan. Add crawfish tails and cooked pasta and toss to coat with sauce. Cook only long enough to heat the pasta. Garnish with chopped green onions. Roban Sauce: Place butter, garlic and green onions in a sauce pot and cook just until the garlic releases its flavor. Add heavy cream and cook until reduced by nearly one half. When reduced, the sauce should heavily coat the back of a spoon. Add blackened redfish seasoning and adjust with more spice to taste.

Semolina's Shrimp Or Chicken Roban Recipe - (4.1/5) image

Provided by á-174942

Number Of Ingredients 11

ROBAN SAUCE:
1/2 ounce olive oil
2 ounces shrimp or chicken portions
4 ounces Roban Sauce (see below)
1 gallon Alfredo Sauce
2 quarts heavy cream
1/2 pound salted butter
4 cups chopped green onion, white and green
5 1/4 ounces blackened red fish seasoning
2 teaspoons cayenne pepper
2 ounces garlic minced

Steps:

Roban Sauce: In a stainless steel pot or large skillet, sauté the butter, green onions and garlic over medium heat. Once the butter has melted and the vegetables begin to cook, add the blackened red fish seasoning and cayenne pepper. Continue to sauté the mixture for 2 minutes. Allow to cool for 15 minutes. In a stainless steel mixing bowl, mix the Alfredo and heavy cream together with a wire whisk. Add the sautéed items to the Alfredo and heavy cream mixture. Blend well by using a wire whisk. Store refrigerated. Shelf life is 3 days. (Makes 1 1/2 gallons) Sauté chicken or shrimp in olive oil. Add to 4 ounces of the Roban sauce. Mix with your favorite cooked pasta and serve. This recipe yields 1 serving. NOTE: The recipe makes 1 1/2 gallons of the sauce that will make enough sauce for 3 pounds of chicken or shrimp, about 12 servings. This recipe assumes you'll only use 4 ounces of the sauce for one serving, and refrigerate the remainder to use within 3 days.