Seafood Mardi Gras Pasta

Ingredients

• Shrimp, peeled and deveined

• 1 lb crawfish tails

• 1 lb andouille sausage, sliced

• 1 lb fettuccine pasta

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 onion, chopped

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 cup chicken broth

• 1 cup grated Parmesan cheese

• 2 tbsp Cajun seasoning

• 1 tbsp olive oil

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot of salted boiling water, cook the fettuccine according to package instructions. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned. Remove and set aside.

3. In the same skillet, add the shrimp and crawfish tails. Cook until the shrimp are pink and opaque. Remove and set aside.

4. Add the bell peppers, onion, and garlic to the skillet. Cook until the vegetables are tender.

5. Pour in the heavy cream and chicken broth. Bring to a simmer and let it cook until the sauce thickens slightly. Stir in the Parmesan cheese and Cajun seasoning. Season with salt and pepper to taste.

6. Add the cooked pasta, sausage, shrimp, and crawfish to the skillet. Toss everything together until well combined and heated through.

7. Garnish with fresh parsley and serve hot.