Bobby Hebert's Mardi Gras Pasta


INGREDIENTS:  Mardi Gras Pasta

5 ounces or 36/40 pealed and deveined shrimp
1oz of liquid butter
1oz of minced garlic
1oz of diced onion
1oz of diced green bell peppers
0.5oz of Tony Chachere
3oz of crawfish tails
5oz of 36/40 P&D shrimp
8oz of heavy whipping cream
7oz of pasta
6oz of Parmesan cheese

DIRECTIONS:

1. Pour 1oz of liquid butter into a skillet
2. Add the trinity (bell-pepper, minced garlic & Vidalia onions), crawfish tails, and shrimp to the skillet and sauté
3. Add 8oz of heavy whipping cream to the sautéed trinity and seafood and bring to a simmer
4. Add 5oz of Parmesan cheese and 0.5oz of Tony Chachere and mix
5. Add 7oz of pasta to the simmering sauce and toss. Brig back to a simmer
6. Put the finished product in a bowl, top with 1oz of Parmesan cheese

Courtesy of Bobby Hebert's Cajun Cannon.

 

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