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Crawfish and Corn Cascatelli

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Cassie Maurice

When it’s Crawfish season in New Orleans, it’s a tradition to host a Crawfish boil on Fridays which means there’s always leftovers! The most delicious way to repurpose those flavorful mud bugs and fixins is to throw them into a pasta dish. This Crawfish and Corn Cascatelli is a quick and delicious weeknight meal that can even be done with frozen crawfish and corn! It is also great with Shrimp if that’s more your vibe (or if crawfish isn’t readily available in your area)!

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Crawfish and Corn Cascatelli

Ingredients

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