cajun heart attack
1/2 lb. crawfish tails, boiled and peeled
1/4 lb. shrimp peeled
1/4 lb. lump crabmeat
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
1/2 cup green onions
6 cloves garlic, chopped (to your taste)
1-2 tbs Chef Mason’s Thunder Struck Creole Seasoning
1 lb. cooked fresh pasta
1/2 cup 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 saute 1 teaspoon Thunder Struck,
onions,celery until onions are clear about 4 minutes add garlic cook for
additional 2 minutes. Add the seafood and saute 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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Originally Posted by mrjonez
