It's just genius. It takes like 30 minutes, messes up one dish, uses simple ingredients, and is SO amazingly good. And the leftovers are even better.
One thing I love about it is that it's so versatile. It could be changed up to make just about any variation you'd like.
A couple of weeks ago, we had a crawfish boil with some friends. If you've never been to one - you're missing out. Amazing, amazing food. But one of the things about it is that you have a ton of leftovers. And sometimes you have to get a little creative with how you use them.
Crawfish Boil Pasta
1 tbsp olive oil
2 cloves garlic
1 diced onion
1 lb. crawfish*
1/2 lb. sausage*
4 small ears corn, cut off the cob*
1/2 lb. mushrooms*
1 pint grape tomatoes, halved
1/2 pounds mushrooms*
1/2 lb. tri-color rotini
1/2 cup whole milk
2 cups chicken broth
1 cup cheddar cheese, divided
*Leftovers from a crawfish boil...all has already been cooked and seasoned.
In a pan over medium heat, add olive oil. Once hot, add onion and garlic, and cook until translucent. Throw in veggies from crawfish boil and tomatoes and cook for 2-3 minutes. Add meat from crawfish boil and cook for another minute or two.
Add milk, chicken broth, and pasta. Bring pan to a boil, reduce heat to medium/low, and cook for about 10 minutes, until pasta is al dente.
Stir in half of the cheese until well-blended. Cover dish with the rest of the cheese and put under a broiler for 5-8 minutes, until cheese on top is melted, browning, and bubbly.