Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

BEGUE'S: FRENCH QUARTER FESITVAL PASTA




Source of Recipe


Chef Andre Poirot


List of Ingredients




8 ounces tricolor pasta rotini (dry)
8 ounces 50/60 Louisiana shrimp peeled and deveined
8 ounces peeled Louisiana crawfish tails
8 ounces sliced mushrooms
1 can lobster bisque
1 cup heavy cream
2 ounces butter
1 ounce brandy
TABASCO Pepper Sauce, to taste
salt and pepper, cajun spices to taste
4 ounces grated Parmesan cheese

Recipe



Cook pasta according to package direction. Keep them al dente (a little bit undercooked), as they will cook more in the sauce. Heat up the butter in a skillet, add shrimps and mushrooms and saute for 2 minutes. Add crawfish tails, season with a little Cajun spices and salt. Deglaze with brandy, then add lobster bisque. Bring to a boil; add heavy cream and cooked pasta. Let cook for two minutes, check seasoning adding TABASCO Pepper Sauce to taste. Serve immediately with Parmesan cheese.