Jasmine's Creamy Crawfish Fettuccine

Jasmine's instructions came with commentary, and we wouldn't have it any other way. This is Louisiana comfort food at its creamiest — Louisiana crawfish tails and jalapeño cream cheese in a rich Cajun cream sauce, with just enough crab boil to remind you where you are. As she says: season those onions, sha.

Ingredients

• 4 tbsp (¼ cup) butter
• 1 package Guidry's mix (your holy trinity)
• 1 cap crab boil
• 1 tbsp minced garlic
• 2 tbsp Cajun seasoning, divided
• 1 tbsp salt
• 1 tsp black pepper
• 6 oz jalapeño cream cheese
• ¾ pint heavy cream
• 2 lb Louisiana crawfish tails
• 16 oz cooked bowtie pasta
• 1½ cups shredded Parmesan

Directions

1. Melt butter over medium-high heat.
2. Add your holy trinity. Once softened, add the minced garlic. (Season those onions, sha.)
3. Start boiling your water for your noodles and add them once boiling. (We all know how to do this, don't be silly.)
4. Once the garlic and holy trinity have cooked down, add your crawfish tails and crab boil. Cook down for just a few minutes to let the crab boil soak into the tails.
5. Add heavy cream, Parmesan, seasonings, and cream cheese. Cook on medium-high heat for 10–15 minutes until everything is melted.
6. Mix your noodles in. You can eat it right away, but letting it sit 15–20 minutes gets the sauce to thicken.

Recipe submitted by Foodies of Lafayette member Jasmine Girouard.