Cajun Seafood Pasta
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.50 | lb | Pasta , dry |
| 3.00 | gal | Water |
| 3.00 | tbsp | Oil |
| 2.00 | cup | Onions , 1/4" dice |
| 1.00 | cup | Bell pepper, green , 1/4" dice |
| 1.00 | cup | Bell pepper, red , 1/4" dice |
| 1.00 | cup | Celery , 1/4" dice |
| 2.00 | cup | Andouille sausage, 1/4" dice |
| 0.67 | cup | All-purpose flour |
| 1.00 | cup | Wine, white |
| 2.00 | cup | Legout Seafood Base 6 x 1 Lb , prepared |
| 2.00 | cup | Cream, heavy |
| 1.00 | lb | Crawfish, tail meat, peeled, cooled |
| 1.50 | lb | Shrimp (21-25), peeled and deveined |
| 1.50 | lb | Scallops , bay |
| 1.00 | tbsp | Thyme , dry |
| 1.00 | tbsp | Cajun seasoning |
| 2.00 | tsp | Worcestershire sauce |
| 2.00 | tbsp | Tabasco sauce |
| 1.00 | lb | Butter , cubed |
| 0.50 | cup | Scallions , chopped |
| 2.00 | tbsp | Lemon Zest |
| 1.00 | cup | tomato , peeled, seeded, diced |
| 1.25 | cup | Parmesan cheese |
Preparation
1. In a large pot, bring water to a boil. Add pasta and cook until al dente.
2. In a medium pan on medium heat add oil and onion, peppers, celery and sausage. Cook until vegetables are translucent and andouille releases some fat.
3. Add white wine and reduce by 1/2. Add prepared Knorr Ultimate Seafood Base and heavy cream and cook about 10 minutes until thickened. Add seafood, thyme, Cajun spice, Worcestershire and Tabasco. Cook about 5 minutes until all seafood is cooked and flavor is blended. Stir in butter a few cubes at a time to emulsify. Add 6 ounces of sauce to 6 ounces of cooked pasta.
4. Garnish with chopped scallion, lemon zest and sprinkle tomato concasse around plate. Sprinkle Parmesan on top and serve.
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