Tiger Tail Pasta

Ingredients:

  • 1 lb farfalle (commonly known as "bowtie pasta") 
  • 1/2 cup butter (1 stick) 
  • 1 medium onion, chopped fine 
  • 2-3 stalks celery, chopped fine 
  • 1 red bell pepper, chopped fine 
  • ½ orange bell pepper, chopped fine 
  • ½ yellow bell pepper, chopped fine 
  • 2 -3 cloves garlic, minced fine (about 1 Tbsp) 
  • 1 bunch green onions, chopped 
  • 2 lbs peeled and cleaned crawfish tails (feel free to use the frozen ones in the supermarket) 
  • 1 ½ cup of pepper jack cheeses, shredded 
  • 1 ½ cup of three cheese blend (Monterey jack, Colby, Cheddar cheese with cream cheese), shredded
  • ½ cup fresh grated Parmesan cheese + extra 
  • 2 cups heavy cream 
  • 2 Tbsp cajun seasoning (Tony Chachere's) 
  • ½ cup of chicken broth 

Method:  

  • Boil pasta, strain, rinse and set aside.  Pre-Heat oven to 350 Degrees. 
  • Melt butter in heavy bottomed pot, then saute onions, celery, & peppers in butter until tender.  
  • Add garlic & cook for about 3-4 minutes.   
  • Add Cajun seasoning, heavy cream, and chicken broth – stir until sauce is hot (do not boil).   
  • Add green onions cook an additional minute.    
  • Stir in pepper jack and three cheese blend, and stir until melted and blended into sauce.     
  • Add crawfish to sauce and cook 5-7 minutes on medium low heat.     Remove pot from heat.      
  • Fold pasta and Parmesan cheese into sauce mixture.      
  • Transfer pasta and sauce into a greased baking dish.      
  • Sprinkle additional Parmesan over pasta and loosely cover with foil.      
  • Bake at 350-degrees for 20 minutes – Remove foil and bake an additional 10 minutes.