Wayde's Cajun Jambalaya Pasta

Chef RHT IV's Note:

Awesome.....This is a recipe I took from a cookbook called Cooking New Orleans Style and tweaked it until I got it how I wanted. It was originally called "Crawfish Fettuccine" but I renamed it after Wayde J. a good buddy of mine! The recipe now is really quite different.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• 1 ½ cups butter
• 3 medium onions , chopped
• 4 celery ribs , diced
• 2 bell peppers , diced
• ½ cup all-purpose flour
• ½ cup fresh parsley , chopped
• 2 lbs large shrimp , peeled & deveined no tails
• 1 lb crawfish tail , peeled
• ½ cup dry white wine (Yellowtail Chardonnay)
• 1 pint half-and-half cream
• 1 lb Velveeta cheese
• 1 teaspoon salt
• 1 tablespoon cayenne pepper (ground)
• 3 garlic cloves , minced
• 1 tablespoon Emeril's Original Essence
• 1 lb bow tie pasta
• ½ cup parmesan cheese or ½ cup romano cheese

Directions:

1. In a large (7.5 quart) Dutch oven over medium heat with 1/2 cup flour and 1/2 cup butter make a medium brown roux. Add onions celery and bell pepper. Cook 10 minutes stirring often. Season with salt and cayenne pepper.
2. Add other 2 sticks of butter, cook about 5 minutes stirring often. Add parsley , shrimp and crawfish and cook 15-20 minutes stirring frequently until shrimp and crawfish are close to done.
3. Add half-and-half, wine cheese and garlic Bring to a simmer and cook another 15 minutes.
4. In a separate pot cook noodles until al dente.
5. Combine both mixtures, in casserole dishes or in dutch oven. Top with parmesan and Emeril's Essence bake for 20-25 minutes.
6. Serve with French Bread.