Jess' Cajun Pasta Creation!

Oh Cajun food, how do I love thee, let me count the ways! Cajun food is something I have loved since the first time I ever went to Louisiana, the summer after seventh grade, 1995. Especially CRAWFISH! Oh sweet little red mud-bug, you are like heaven in my mouth! I spent a few years living and learning some amazing Cajun traditions and recipes in my years on and off in Louisiana. I hope you enjoy this amazing pasta recipe!

Ingredients:

1Pound of Fettuccine
6Tbl Butter
1/2 of a Medium Yellow Onion, Chopped
1Package of Sliced Mushrooms
2Tbl Minced Garlic
1Tbl Tony Chachere's Creole Seasoning
1Tsp Ground Black Pepper
2Tsp Ground Garlic Powder
1/4Cup Cheap White Wine
2Cups Heavy Cream
1Tbl Lemon Juice
1Pound Crawfish Tails (I bought a package out of the freezer section)
1Pound Cooked Shrimp (I bought a package out of the freezer section)

Directions:

In a large stock pot boil your Fettuccine to desired tenderness, drain and return to pot. 

While you're water is boiling for your pasta, get started on your sauce.

In a large skillet melt your six tablespoons of Butter over medium heat and cook your onions until tender, when your onions have become tender add your sliced mushrooms and continue to stir and cook until mushrooms are nice and tender as well. 

Add your Minced Garlic, Tony's, Black Pepper, Garlic Powder, turn your heat up to high and mix all your spices and cook for about a minute. 

Add your Cheap White Whine and cook on high until sauce thickens just a little and becomes a dark caramel color. This will take a few minutes. 

Turn your heat down to medium and add your Heavy Cream and Lemon Juice. Do not let it boil, cook for about five minutes, then add your Crawfish Tails and Shrimp, and cook on medium-low for another five minutes to heat your seafood. After this time if your pasta isn't done turn your fire down to low and allow the mixture to simmer.

Once your sauce is done and your pasta is done, put some pasta in a bowl, ladle on your sauce. 

ENJOY!  

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