Beazell's Cook Book

Shrimp or Crawfish Roban

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Shrimp or Crawfish Roban  




1 pound fresh crawfish tails (or shrimp, peeled & deveined)

2 cups Roban sauce (see below)

1 1/2 pounds cooked pasta, almost al dente

1/4 cup chopped green onion


Roban sauce:

1/4 cup butter

2 tablespoons garlic

1 cup chopped green onions

1 quart heavy cream

1/2 to 1 tablespoon Beazell's Cajun Seasoning

Pinch of dried thyme

Pinch of dried basil



Place butter, garlic and green onion in a sauce pot and cook about 5 minutes or until garlic releases its flavor.

Add heavy cream and cook until it is reduced by about one-half. When reduced, the sauce should heavily coat the back of the spoon. Add Beazell's Cajun Seasoning, thyme and basil. Adjust with more Beazell's for your taste.

Heat sauce just to a simmer in a large sauté pan. Add crawfish or shrimp and cooked pasta and toss to coat in sauce. Cook only long enough to heat the pasta if using crawfish. If using shrimp, cook about 4 minutes or until shrimp are nice and pink. Garnish with chopped green onion and Beazell's Cajun Seasoning.


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