Ingredients:

  • 1 lb linguine pasta
  • 1 lb jumbo shrimp, peeled and deveined
  • 0.5 lb crawfish tails, thawed and patted dry
  • 0.5 cup andouille sausage, diced
  • 1.5 cups heavy cream
  • 1 cup marinara sauce
  • 2 tbsp Cajun seasoning, low-sodium
  • 0.5 cup yellow onion, green bell pepper, and celery (finely diced trinity)
  • 4 cloves garlic, minced
  • 0.5 cup Parmesan cheese, freshly grated
  • 2 tbsp olive oil
  • 2 tbsp fresh green onions and parsley, chopped

Instructions:

  1. Boil the linguine. Cook the 1 lb linguine in a large pot of salted water until just shy of al dente. Note: It will finish cooking in the sauce later.
  2. Sear the andouille. Heat 1 tbsp olive oil in your large skillet and toss in the 0.5 cup diced andouille. Cook 3 mins until the edges are crispy and the fat has rendered.
  3. Cook the shrimp. Season the 1 lb jumbo shrimp with 1 tbsp of the Cajun seasoning. Add them to the pan with the sausage and sear 2 mins per side until they turn opaque and pink. Remove shrimp and sausage from the pan and set aside.
  4. Sauté the Trinity. Add the remaining 1 tbsp olive oil if the pan looks dry. Toss in the 0.5 cup onion, celery, and bell pepper mix. Sauté 4 mins until the onions are translucent and fragrant.
  5. Aromatize with garlic. Stir in the 4 minced garlic cloves and the remaining 1 tbsp Cajun seasoning. Cook 1 min until the garlic is golden but not brown.
  6. De glaze and build. Pour in the 1 cup marinara sauce and 1.5 cups heavy cream. Stir constantly to scrape up the browned bits (fond) from the bottom of the pan.
  7. Simmer the base. Lower the heat and let the sauce simmer for 5 mins until it thickens enough to coat the back of a spoon.
  8. Incorporate the cheese. Whisk in the 0.5 cup Parmesan cheese slowly. Note: Do this over low heat to prevent the cheese from seizing.
  9. Combine the seafood. Fold in the 0.5 lb crawfish tails, the cooked shrimp, and the andouille. Simmer for 2 mins until the crawfish are heated through.
  10. Final toss. Add the cooked linguine to the pan along with a splash of pasta water. Toss 1 min until the sauce is glossy and perfectly coats the pasta. Garnish with 2 tbsp fresh green onions and parsley.