Mojeaux's Mardi Gras Recipe
Shrimp, Conecuh sausage, crawfish, and mushrooms sautéed in Cajun cream sauce, tossed with penne and served with French bread and house salad.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook Pasta
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté Ingredients
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Then, add sliced Conecuh sausage and cook until browned, about 5 minutes.
- 3
Add Shrimp and Mushrooms
Add the peeled shrimp, sliced mushrooms, and Cajun seasoning to the skillet. Cook until shrimp are pink and mushrooms are tender, about 5-7 minutes.
- 4
Incorporate Crawfish and Cream
Stir in the crawfish tails and heavy cream. Let it simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- 5
Combine with Pasta
Add the cooked penne pasta to the skillet and toss everything together until the pasta is evenly coated with the Cajun cream sauce.
- 6
Serve
Serve hot with slices of French bread and a side house salad.
