Carnival Crawfish Pasta

by: Chef Jana Billiot

Prep Time: 20 minutes |  Cook Time: 15 minutes | Serves: 2 people


Cook your pasta according to the label and manufacturer. To make the corn juice, you may use a juicer or simply puree fresh corn kernels in a blender. In a sauté pan, warm the shellfish stock, corn juice, corn and olive oil. Cook until the corn is tender. Add the crawfish tails, butter and parmesan and bring to a boil, mounting in additional butter and allow to thicken. Season lightly with salt and freshly cracked black pepper. Add the cooked pasta and toss together to coat. Arrange in a pasta bowl and garnish with fried sage leaves and fresh orange zest.

In a separate skillet, melt 2 tablespoons of butter and a handful of green onion and sauté for about 2 minutes. Then add andouille sausage and sauté for 5 minutes, then add crawfish and cook for an additional 5 minutes. Add crawfish and sausage mixture to the cheese sauce. Add the cooked penne and the last 2 tablespoons of unsalted butter. Mix and make sure the pasta and sauce are well combined. Mix in fresh parsley, green onion and shaved parmesan. Plate up, garnish with shaved parmesan, parsley and green onion! Enjoy!


4 oz. of dry *Fazzoletti pasta
¼ cup of shellfish stock
½ cup of fresh corn juice
1 cup fresh corn kernels
2 tbsp extra virgin olive oil
¼ cup of fresh-peeled Louisiana crawfish tails
1 tbsp of butter
2 tbsp of grated parmesan
¼ cup corn kernels
2 tbsp of additional butter for mounting with sauce
3-4 fried sage leaves
Orange zest
Salt and freshly ground black pepper to taste

*For the pasta in this recipe you can substitute any type of prepackaged fresh or dry pasta of  your choosing.

Johnson Bayou native Chef Jana Billiot (BS ’07) is one of the most highly decorated chefs in Louisiana. In 2019, Louisiana Cookin’ named her a Chef to Watch. In 2018, she won the New Orleans Wine & Food Experience “Best In Show” Fleur de Lis Culinary Award for the Savory category, and the Fleur de Lis “Silver” Culinary Award for the Meat/Poultry category in 2017.

Before joining the Chef John Folse Culinary Institute as an instructor in 2020, Chef Billiot honed her culinary skills at Chef Rick Tramonto’s TRU Restaurant in Chicago. She then worked alongside Chefs Tramonto and Folse to develop the menu of Restaurant R’Evolution, where she would eventually serve as executive sous chef.