Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 0.5 lb Crawfish tails, pre-cooked
  • 0.5 lb Andouille Sausage, sliced into thin rounds
  • 1 tbsp Cajun Seasoning
  • 2 tbsp Unsalted butter
  • 0.5 cup Yellow onion, finely diced
  • 0.25 cup Green bell pepper, finely diced
  • 3 cloves Garlic, minced
  • 0.5 cup Dry white wine
  • 0.5 cup Seafood stock
  • 14.5 oz Diced tomatoes, drained well
  • 1.5 cups Heavy whipping cream
  • 1 tsp Worcestershire sauce
  • 1 lb Linguine pasta
  • 0.5 cup Freshly grated Parmesan cheese
  • 0.25 cup Fresh parsley, chopped
  • 2 stalks Green onions, sliced

Instructions:

  1. Toss shrimp with half the Cajun seasoning.
  2. In a large heavy-bottomed skillet over medium-high heat, brown the sliced andouille sausage until crisp on the edges. Remove sausage and set aside.
  3. Add 1 tablespoon of butter to the skillet. Sear shrimp for 2 minutes per side until opaque. Remove and set aside.
  4. Bring a large pot of salted water to a boil and cook linguine until just before al dente, about 2 minutes less than the box says. Reserve 1/2 cup of pasta water before draining.
  5. Add remaining tablespoon of butter to the skillet. Sauté onions and bell peppers for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  6. Deglaze the pan with white wine, scraping up the browned bits (fond). Pour in seafood stock and let the liquid reduce by half.
  7. Stir in the drained tomatoes, heavy cream, Worcestershire sauce, and remaining Cajun seasoning. Simmer for 5-7 minutes until the sauce thickens and coats the back of a spoon.
  8. Fold in the cooked pasta, shrimp, crawfish tails, andouille sausage, and Parmesan cheese. Toss for 1-2 minutes until the sauce emulsifies and clings to the pasta. If too thick, add a splash of reserved pasta water.
  9. Garnish with fresh parsley and green onions before serving immediately.