Mardi Gras Pasta

1/8 lb butter

1 onion, chopped

1 each, green and yellow bell peppers, chopped,

1 pound crawfish tails

1 box frozen corn

2 cups boiled potatoes, diced

1 can cream of shrimp soup

1 pint whipping cream

1 teaspoon lemon/pepper seasoning

1/2 teaspoon liquid crab boil

2 teaspoons Tony Chachere's seasoning

1 cup green Onion tops, chopped

1 pound tri-color radian pasta, cooked

Saute butter, onions, peppers until clear. Add crawfish and corn; simmer 10 minutes. Add potatoes, soup and cream; simmer 10 minutes. Add remaining seasonings. Adjust salt to suit your taste. Toss with pasta and serve. Serve with salad and French bread.

Serves 6.

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Cajun Country -- New Iberia, Louisiana