Ingredients:

  • 1 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 1/2 cup Yellow onion, finely diced
  • 1/2 cup Green bell pepper, diced
  • 1/4 cup Celery, finely sliced
  • 3 cloves Garlic, minced
  • 2 tbsp All-purpose flour
  • 1/2 lb Large shrimp, peeled and deveined
  • 1/2 lb Crawfish tails, pre-cooked
  • 1/2 lb Andouille sausage, sliced into 1/4-inch rounds
  • 1 tsp Smoked paprika
  • 1 tbsp Creole seasoning
  • 1 1/2 cups Heavy cream
  • 1/2 cup Seafood stock
  • 1/2 cup Freshly grated Parmesan cheese
  • 12 oz Linguine pasta
  • Salt to taste
  • Cracked black pepper to taste
  • Fresh parsley for garnish
  • Sliced green onions for garnish

Instructions:

  1. Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions.
  2. While the pasta cooks, dice the yellow onion, green bell pepper, and celery (the 'Holy Trinity').
  3. Heat 1 tbsp olive oil and 1 tbsp butter in your skillet. Add 1/2 lb sliced andouille sausage and cook for 3 minutes until the edges are crisp and the fat has rendered. Remove the sausage, then add 1/2 lb shrimp. Sear for 1 minute per side until they just turn pink, then remove both the sausage and shrimp from the pan and set aside.
  4. Lower the heat to medium and melt the remaining 1 tbsp butter in the same skillet. Add the onion, bell pepper, and celery, sautéing until translucent.
  5. Stir in 3 cloves of minced garlic and 2 tbsp all purpose flour, cooking for 1 minute to remove the raw flour taste. Slowly whisk in the seafood stock and heavy cream.
  6. Simmer the sauce until thickened, then stir in the Parmesan cheese, smoked paprika, and remaining Creole seasoning. Return the seafood and sausage to the pan.
  7. Toss the cooked pasta into the sauce until well coated. Garnish with fresh parsley and sliced green onions before serving.