Wayde's Cajun Jambalaya Pasta

Ingredients

• 1 1/2 cups butter
• 3 medium onions, chopped
• 4 celery ribs, diced
• 2 bell peppers, diced
• 1/2 cup all-purpose flour
• 1/2 cup fresh parsley, chopped
• 2 lbs large shrimp, peeled & deveined no tails
• 1 lb crawfish tail, peeled
• 1/2 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
• 1/2 cup parmesan cheese or romano cheese

Directions

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.