CRAWFISH ALFREDO

Steps:

• Always remember a Cajun cook's measurements are by taste and feeling of the day therefore this was a hard recipe to write down.
• All can or frozen ingredients can be substituted with fresh ingredients.
• In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning.
• I use about 4 maybe 6 pinches of seasoning.
• Simmer on very low heat for 3 minutes.
• Take crawfish out of pan and set aside leaving wine and seasoning in pan.
• In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft.
• About 5 minutes.
• Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning.
• Take the ingredients from the two pans (wine and onion pans) and pour into a large pot.
• Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream.
• If necessary add more wine or cream to cover ingredients.
• Bring to a boil then reduce heat to low for 20 minutes.
• Stir occasionally and of course add a few more pinches of seasoning.
• While sauce is simmering add corn starch and water mixture to sauce to thicken.
• I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping.
• Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want.
• One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes.
• While main dish is simmering cook enough pasta for 4-6.
• Serve on a plate or in a bowl over pasta.
• Great with fresh green beans and of course garlic bread.
• Bon Appitite.