This creamy and savory Mardi Gras Pasta from Tony Chachere’s is a great dish to enjoy with friends and family as you start your celebration.
Tony’s Mardi Gras Pasta
Prep time:
Cook time:
Total time:
Makes 5-6 servings
Ingredients
- ½ pound large fresh shrimp, peeled and deveined
- 1 teaspoon Tony Chachere’s More Spice Seasoning
- 1 tablespoon olive oil
- ½ pound andouille sausage, cut crosswise into ¼-inch slices
- 1 tablespoon butter
- 1 cup diced green bell pepper
- ½ tomato, diced
- 2 cloves garlic, minced
- ½ lemon, juiced
- ¼ cup dry white wine
- 4 ounces cream cheese, softened
- 1 tablespoon cornstarch
- 2 cups milk
- ½ pound fresh crawfish tails, peeled and deveined
- ½ cup chicken broth (optional)
- Tony Chachere’s Spice N’ Herbs Seasoning, to taste
- 8 ounces fettuccine, cooked al dente
- ⅓ cup chopped green onions
Instructions
- Instructions
- Season shrimp with Tony Chachere’s More Spice Seasoning.
- In a cast-iron skillet, heat oil over medium-high heat. Add shrimp, and cook until pink and firm. Remove from pan and set aside.
- In same skillet, cook sausage over medium-high heat until browned, about 5 minutes. Remove from pan and set aside.
- In same skillet, melt butter over medium heat. Add bell pepper and tomato, and cook until tender, about 4 minutes. Add garlic, and cook for 1 minute. Add lemon juice and white wine, and cook until wine has almost evaporated. Add cream cheese, stirring until smooth.
- In a measuring cup, whisk together cornstarch and milk until well combined. Add milk mixture to skillet; cook, stirring constantly, until sauce begins to thicken.
- Add crawfish and two-thirds of shrimp and sausage to pan. Cook until heated and crawfish are done. Pour in chicken broth to loosen sauce, if desired. Sprinkle with Tony’s Spice N’ Herbs Seasoning to taste. Add cooked pasta to mixture, tossing until well coated with sauce. Top with remaining shrimp and sausage. Sprinkle with green onions.
