Chef Kernis Louviere with Iberia Boys & Girls Club

Cajun Seafood Pasta

Cajun Seafood Pasta

• 1 lb Andouille Sausage
• 1 lb Crawfish tails (Louisiana)
• 1 lb Crab meat
• 2 Bunches Green onions
• 2 Cups diced onions
• 6 Cloves chopped garlic
• 2 Sticks of unsalted butter
• 3 Pints heavy whipping cream
• 2 packs penne pasta (12 oz. ea.)
• Parmesan/Romano cheese
• Fresh parsley
• Seasonings (Sayzon Goya) garlic powder, salt, black pepper, cayenne pepper.

Method:
In a large skillet melt butter, then sauté sausage until warm, add onions and sauté until soft, add green onions and garlic, add crawfish tails until hot and season to taste, add whipping cream stir for 5 to10 minutes, add crab meat, now add pasta and fold until pasta is coated, add parmesan and parsley. Serve in platter.
Will feed 8 to 10 hungry Cajuns or a bunch of northerners.
Recipe from Kernis “Big-Lou” Louviere.