Famous Recipes - Wayde's Cajun Jambalaya Pasta Recipe #138607

Wayde's Cajun Jambalaya Pasta Recipe #138607 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 Fettucini" but I renamed it after Wayde J. a good buddy of mine! The recipe now is really quite different. 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 crayfish tails, 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 Essence of Emeril 1 lb bow tie pasta 1/2 cup parmesan cheese or romano cheese 12 servings Change size or US/metric Change to: servings US Metric 1 hour 40 minutes 1 hr 15 mins prep

1. In a large (7.5 quart) Dutch oven over medium heat with 1/2 cup flour & 1/2 cup butter make a medium brown roux. Add onions celery & bell pepper. Cook 10 minutes stirring often. Season with salt & cayenne pepper. 2. Add other 2 sticks of butter, cook about 5 minutes stirring often. Add parsley , shrimp & crawfish and cook 15-20 minutes stirring frequently until shrimp & crawfish are close to done. 3. Add half & half, wine cheese & garlic Bring to a simmer & cook another 15 minutes. 4. In a seperate pot cook noodles until al dente. 5. Combine both mixtures, in casserole dishes or in dutch oven, top with parmesan & Emeril's Essence bake for 20-25 minutes. 6. Serve with French Bread.

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