1/2 lb. crawfish tails, boiled and peeled
1/4 lb. shrimp peeled
1/4 lb. lump crab meat
10 oysters, drained and quartered.
1/2 pound of alligator Andouille Sausage or any good smoked sausage
1 stick slated butter
1 pint heavy whipping cream
1 / 2cup green onions
6 cloves garlic, chopped (to your taste)
1-2 Tbsp. Chef Mason's Thunder Struck Creole Seasoning
1 lb. cooked fresh pasta
1 / 2cup fresh Parmesan Cheese
Dry pasta is all right if fresh is not available. Penne pasta is preferred, use your favorite shape.
Use any one of Chef Mason's hot sauces to taste or heat level
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.
Melt the butter in a large pot and sauté 1 teaspoon Thunder Struck, onions, celery until onions are clear about 4 minutes add garlic cook for additional 2 minutes. Add the seafood and sauté for 2 minutes. Add the Heavy Cream, then add several the other three teaspoons of Thunder Struck Creole seasoning, tasting before the next pinch until you think it's right.
Cook for 5 - 7 minutes over medium heat until the sauce thickens. add Fresh graded Parmesan and pasta and toss well. cook for 3 minutes over very low heat, stirring often. Serve immediately, with lots of French bread / Garlic Bread .
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