Wayde's Cajun Jambalaya Pasta |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 12 |
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Awesome.....This is a recipe I took from a cookbook called Cooking New Orleans Style and tweaked it until I got it how I wanted. It was originally called Crawfish Fettuccine but I renamed it after Wayde J. a good buddy of mine! The recipe now is really quite different. Ingredients:
1 1/2 cups butter |
3 medium onions, chopped |
4 celery ribs, diced |
2 bell peppers, diced |
1/2 cup all-purpose flour |
1/2 cup fresh parsley, chopped |
2 lbs large shrimp, peeled & deveined no tails |
1 lb crawfish tail, peeled |
1/2 cup dry white wine (yellowtail chardonnay) |
1 pint half-and-half cream |
1 lb velveeta cheese |
1 teaspoon salt |
1 tablespoon cayenne pepper (ground) |
3 garlic cloves, minced |
1 tablespoon emeril's original essence |
1 lb bow tie pasta |
1/2 cup parmesan cheese or 1/2 cup romano cheese |
Directions:
1. In a large (7.5 quart) Dutch oven over medium heat with 1/2 cup flour and 1/2 cup butter make a medium brown roux. Add onions celery and bell pepper. Cook 10 minutes stirring often. Season with salt and cayenne pepper.
2. Add other 2 sticks of butter, cook about 5 minutes stirring often. Add parsley , shrimp and crawfish and cook 15-20 minutes stirring frequently until shrimp and crawfish are close to done.
3. Add half-and-half, wine cheese and garlic Bring to a simmer and cook another 15 minutes.
4. In a separate pot cook noodles until al dente.
5. Combine both mixtures, in casserole dishes or in dutch oven. Top with parmesan and Emeril's Essence bake for 20-25 minutes.
6. Serve with French Bread.
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