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.

Return To:

Cajun Country -- New Iberia, Louisiana