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    You are in: Home / Recipes / Wayde's Cajun Jambalaya Pasta Recipe
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    Wayde's Cajun Jambalaya Pasta

    Wayde's Cajun Jambalaya Pasta. Photo by Chef RHT IV

    1/1 Photo of Wayde's Cajun Jambalaya Pasta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr 15 mins

    25 mins

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Add half-and-half, wine cheese and garlic Bring to a simmer and cook another 15 minutes.
    4. 4
      In a separate pot cook noodles until al dente.
    5. 5
      Combine both mixtures, in casserole dishes or in dutch oven. Top with parmesan and Emeril's Essence bake for 20-25 minutes.
    6. 6
      Serve with French Bread.

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    Nutritional Facts for Wayde's Cajun Jambalaya Pasta

    Serving Size: 1 (341 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 660.9
    Calories from Fat 360
    Total Fat 40.0 g
    Saturated Fat 24.1 g
    Cholesterol 277.1 mg
    Sodium 1511.1 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 2.6 g
    Sugars 5.9 g
    Protein 31.7 g

    The following items or measurements are not included:

    Emeril's Original Essence

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