Seafood Pasta with Cream Sauce

1 stick butter (1/4 lb)

1 bunch green onion, chopped

1/3 cup yellow bell pepper, chopped

1/3 cup red bell pepper, chopped

1/3 cup green bell pepper, chopped

2 cups half and half

Red pepper, to taste

Seafood Magic Seasoning

Shredded carrots, to taste

1 can water chestnuts

2 stalks celery, chopped

Pre-boiled tri-color pasta

1 pound fresh lump crabmeat

1 pound shrimp, peeled and deveined

1 pound crawfish, peeled

In a large, deep skillet melt butter. Saute green unions, bell pepper, celery and garlic. Gradually add 2 cups half and half.

Season with Seafood Magic Seasoning and half and half, to taste. Stir until mixture thickens. Add shredded carrots, water chestnuts, celery, raw shrimp, crabmeat and crawfish. Stir until seafood is done. Add more seasoning if needed. Add cooked and drained pasta, Stir until well mixed.

Serves 6 to 8.

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Seafoods

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Cajun Country -- New Iberia, Louisiana