A tasty Cajun seafood pasta dish with penne pasta, shrimp, scallops, and crawfish tails tossed in a creamy tomato sauce.

Ingredients: 8 oz penne pasta. 1 lb shrimp, peeled and deveined. 1 lb scallops. 1 lb crawfish tails. 2 tbsp Cajun seasoning. 1 tbsp olive oil. 1 onion, chopped. 1 bell pepper, chopped. 3 cloves garlic, minced. 1 can diced tomatoes. 1 cup chicken broth. 1 cup heavy cream. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium-high heat. Season shrimp, scallops, and crawfish tails with Cajun seasoning. Add seafood to the skillet and cook until shrimp turn pink and scallops are opaque, about 2-3 minutes per side. Remove seafood from skillet and set aside. In the same skillet, add onion, bell pepper, and garlic. Saut until vegetables are softened, about 5 minutes. Stir in diced tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes. Add heavy cream and cooked pasta to the skillet. Stir until heated through. Return seafood to the skillet and toss everything together until well combined. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A classic Cajun dish featuring tender crawfish tails smothered in a flavorful tomato-based sauce, served over a bed of fluffy rice.

Ingredients: 2 tablespoons butter. 1 onion, diced. 1 bell pepper, diced. 2 celery stalks, diced. 3 cloves garlic, minced. 1 pound crawfish tails, peeled. 2 cups seafood stock. 1/2 cup tomato sauce. 2 tablespoons Cajun seasoning. 1/4 cup chopped parsley. Salt and pepper to taste. 4 cups cooked rice, for serving.

Instructions: In a large skillet, melt butter over medium heat. Add diced onion, bell pepper, celery, and minced garlic. Cook until vegetables are softened, about 5 minutes. Stir in crawfish tails and cook for another 2-3 minutes. Pour in seafood stock and tomato sauce. Season with Cajun seasoning, salt, and pepper. Stir well to combine. Reduce heat to low and simmer for 15-20 minutes, until the sauce thickens slightly. Serve the crawfish etouffee over cooked rice, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 25 minutes

First Time having Crawfish Tails- Friday November 8, 2013