Cajun Pasta

• 1 Bottle of Granddaddy’s Ultimate CAJUN Seasoning
• 1 lb. large shrimp (peeled & de-veined)
• 1 lb. Andouille, beef or pork sausage
• ½ lb. lump crabmeat
• 1 medium onion (chopped)
• 2 green onions (chopped finely)
• 1 bell pepper (chopped)
• 1 zucchini (chopped)
• 1 yellow squash (chopped)
• 3 garlic cloves (minced)
• 1 cup sliced mushrooms
• extra virgin olive oil
• ½ lb. bacon
• 2 tbs. Creole Mustard
• 1 lb. Penne or Linguini Pasta
• 1 tsp. Pesto Sauce
• ¼ cup Italian parsley
• ¼ cup parmesan cheese
• ¼ cup white wine
• 16 oz half & half cream
 

Large Sauté Pan - Cook bacon.  Remove the bacon and add onion, bell pepper, 2 tsp. Granddaddy’s Cajun Seasoning, squash and zucchini and cook until soft over medium heat.  Add the wine and deglaze the pan and reduce liquid by 50%.

Stock Pot – cook pasta according to the directions, drain and set aside.

Medium Sauté Pan 2 – Brown sausage, drain fat and set aside.

In the Large Sauté Pan, add 2 more tsp. of Granddaddy’s Cajun Seasoning, half & half, garlic, Pesto sauce, mushrooms, sausage and slow simmer for 15 minutes.  Add shrimp, crabmeat, green onions, Creole mustard, chopped bacon, parmesan cheese and cook for an additional 2 minutes and remove from heat.  Add more seasoning to taste.  In a large bowl, add on top of pasta and garnish with parsley and Granddaddy’s Cajun Seasoning.  This recipe serves 4-6, or 2-3 Cajuns.