Favoreats
Favoreats LLC
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INGREDIENTS
1 lb
farfalle (commonly known as "bowtie pasta")
1/2 cup
butter (1 stick)
1
medium onion, chopped fine
2
stalks celery, chopped fine
1
red bell pepper, chopped fine
1/2
orange bell pepper, chopped fine
1/2
yellow bell pepper, chopped fine
2 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 1/2 cups
pepper jack cheeses, shredded
1 1/2 cups
three cheese blend (Monterey jack, Colby, Cheddar cheese with cream cheese), shredded
1/2 cup
fresh grated Parmesan cheese + extra for garnish
2 cups
heavy cream
2 tbsp
cajun seasoning (Tony Chachere's)
1/2 cup
chicken broth
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.