Ingredients
1 lb smoked Andouille Sausage, sliced
1 ½ lbs Chicken thighs, cut into pieces
1 ½ pounds shrimp, peeled & deveined
12 oz crawfish tails
3 cups heavy cream
1 ½ cups chicken broth
1 heaping cup mirepoix: diced onions, diced celery, diced bell pepper
2 tbsp minced garlic
1 Seasonings: Tbsp each smoked paprika, Tony Chachere’s Creole seasoning, Slap Ya Mama seasoning, garlic powder, chicken bouillon seasoning, Old Bay
½ tbsp each onion powder, red pepper flakes, cayenne pepper, black pepper
1 cup Parmesan cheese, shredded or grated
¼ each sharp cheddar and Gouda
Bow tie pasta
Directions
Step 1
Start off by boiling your pasta in a rolling boil for 11 minutes or until Al dente. Drain pasta and set to the side.
Step 2
In another pot, sauté the sliced smoked sausages and cook for about 5-7 minutes or until sausage is crisp around the edges and cooked. (There’s no need to using butter because the andouille sausage gives a natural oil.)
Step 3
Remove the sausage and add the seasoned chicken. Cook the chicken for 5-7 minutes and remove from the pot. Then add the seasoned shrimp and cook for about 3 minutes.
Step 4
Remove from the pot and throw in the peppers. Cook the peppers down for about 3-5 minutes or until they become soft and translucent. Add the minced garlic and continue to cook for another 2 minutes.
Step 5
Add the heavy cream and chicken stock and cook on medium until a rolling boil happens. Then simmer on low-medium heat for 5 minutes so the sauce can become thick.
Step 6
When it becomes thick and starts to bubble, add your seasonings. Stir and mix evenly. Then add the shredded Parmesan cheese and whisk to incorporate. Turn off the heat and add the cheese sauce the cooked noodles. Then add the shredded cheddar and Gouda cheese. Mix.
Step 7
Then add the sausage, chicken, shrimp and crawfish and mix fully to incorporate. Plate and grate some more Parmesan cheese over the pasta. Serve hot and enjoy!
