No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Stir Fry Of Sesame Ginger Crawfish Over Fried Pasta

  • Yield: 4 main-course servings


  • 1 pound peeled fresh crawfish tails
  • 3 tablespoons Emerilís Creole Seasoning
  • 3 cups Fried Pasta
  • 2 tablespoons olive oil
  • 1/2 cup bias-cut thinly sliced celery
  • 1/4 cup chopped onions
  • 1/4 cup chopped green onions
  • 4 cups shredded bok choy
  • 1 cup stemmed snow peas
  • 1/4 cup nuts (pecans, pistachios, pine nuts, or peanuts)
  • 3 tablespoons sesame oil
  • 1 tablespoon minced garlic
  • 2 tablespoons peeled and minced fresh gingerroot
  • 1 cup Basic Chicken Stock or
  • Shrimp Stock
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper


  • Combine the crawfish tails with 2 tablespoons Creole Seasoning in a small bowl and mix with your hands until the seasoning is thoroughly blended in.
  • Prepare the Fried Pasta, and keep warm on baking sheet in a 200?F oven.
  • Heat the oil in a large skillet over high heat. Add the celery, onions and green onions, bok choy, and snow peas and stir-fry for 1 minute. Add the nuts and sesame oil and stir-fry for 1 minute. Stir in the garlic and ginger and stir-fry for 1 minute. Stir in the stock and bring to a simmer. Add the crawfish, salt, pepper, and the remaining 1 tablespoon Creole Seasoning and cook, stirring, for 1 minute. Makes 4 cups.
  • To serve, divide the Fried Pasta into 4 equal portions (reserving a few noodles for garnish), and stack them in shallow soup bowls. Spoon 1 cup stir-fried crawfish over the noodles. Sprinkle a few reserved noodles on top.