Seafood Orleans Pasta from Courtlands Catering

15 servings
Use 5oz seafood and 2oz pasta per person"
We like to use Penne or Bowtie pasta
You can use any Seafood or Combination you like
You can use chicken and omit the Seafood Base


4oz  butter

  • Melt in pan

1 and 1/2 cups diced bell pepper
2 and 1/2 cups diced onion
2 cups sliced mushrooms

  • Saute until soft

15oz  roasted red peppers ( diced & drained)
1 Tbsp Tony Chachere's Seasoning
1 and 1/2 tsp chopped garlic
1 tsp granulated garlic
1/2 tsp Italian Seasonings
1/2 tsp granulated onion
1/2 tsp white pepper
1/2 tsp ground basil
1/2 tsp celery salt
1 Tbsp dried parsley
10 oz can Rotel Tomatoes Drained
1/2 Tbsp Seafood Base
1/2 Tbsp Chicken Base

  • Lower heat

1 quart Half & Half
1/2 quart Heavy Cream

  • Bring back up until thoroughly heated - DO NOT BOIL

1 and 1/2 cup Parmesan Cheese Grated
2 cups Mozzarella Cheese Shredded

  • Cheese will melt and incorporate into sauce. DO NOT BOIL cream sauce or it will separate.