Fleur-de-Lis Seafood Pastalaya

Prep Time: 45 Minutes
Yields: 6 Servings

Comment:  Jambalaya is one of the oldest rice dishes in Louisiana, tracing its roots back to the Spanish paella. With the heavy Italian influence in South Louisiana, it's easy to see how this traditional favorite ended up as a popular pasta dish, too.

2 dozen (21-25 count) shrimp, peeled and deveined
1 pound cooked crawfish tails
12 ounces uncooked pasta (spaghetti or penne)
¼ cup olive oil
½ cup diced onions
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
¼ cup minced garlic
¾ cup julienne andouille sausage
½ cup diced Creole tomatoes
2 tbsps flour
1 quart shellfish stock
1 tbsp chopped fresh thyme
2 tbsps chopped fresh basil
¼ cup chopped green onions
salt and black pepper to taste
Creole seasoning to taste
6 (21-25 count) shrimp, head on

Method:  In a large cast iron Dutch oven, heat olive oil over medium-high heat. Add onions, bell peppers, garlic and andouille sausage. Sauté 3-5 minutes or until vegetables are wilted. Add tomatoes and blend well into the vegetable mixture. Sprinkle in flour and, using a wire whisk,. Stir constantly until white roux is achieved. Add shellfish stock, one ladle at a time, until all has been incorporated. Add thyme and basil and season to taste using salt, pepper and Creole seasoning. Bring mixture to a boil, reduce to simmer and cook 5 minutes. Add peeled shrimp, crawfish and lump crabmeat, Gently blend seafood into the simmering liquid. Add green onions then fold in pasta. Reduce heat to low, cover and cook 20-25 minutes, or until pasta is al dente and liquid has been absorbed. Prior to serving, line the head-on shrimp across the top of the pasta, cover pot and cook until shrimp are pink and curled, approximately 7-10 minutes. Serve with shrimp as garnish.