Cajun Heart Attack
1/2 lb. crawfish tails, boiled and peeled
1/4 lb. shrimp peeled
1/4 lb. lump crabmeat
10 oysters, drained and quartered.
1/2 pound of alligator Andouille Sausage or any good smoked sausage
1 stick slated butter
1 pint heavy whipping cream
1/2 cup green onions
6 cloves garlic, chopped (to your taste)
1-2 tbs Chef Mason’s Thunder Struck Creole Seasoning
1 lb. cooked pasta your favorite shape.
1/2 cup fresh Parmesan Cheese
Use any one of Chef Mason's hot sauces to taste or heat level
Cook pasta according to the directions on the package. Drain, then rinse
under cool water. Drain again, thoroughly.
Melt the butter in a large pot and saute 1 teaspoon Thunder Struck,
onions,celery until onions are clear about 4 minutes add garlic cook for
additional 2
minutes. Add the seafood and saute for 2 minutes. Add the Heavy Cream, then
add several the other three teaspoons of Thunder Struck Creole seasoning,
tasting before the next pinch until you think it's right.
Cook for 5 - 7 minutes over medium heat until the sauce thickens.add Fresh
graded Parmesan and pasta and toss well. cook for 3 minutes over very low
heat, stirring often. Serve immediately, with lots of French bread / Garlic
Bread .
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