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Original Creole Seasoning

Ingredients

12 Ounces Uncooked Rotini or Cavatappi Pasta

1 Bay Leaf

4 Slices Bacon

2 Green Onions, Sliced

1 Tablespoon Extra-Virgin Olive Oil

2 Tablespoon Self-Rising Flour

1 Cup Half-and-Half

1 Pound Cooked Louisiana Crawfish Tails

1 ½ Cup Cheddar Cheese, Shredded

1 ½ Cups Monterey Jack Cheese, Shredded

1 Teaspoon Tony’s Original Creole Seasoning

3 Tablespoons Italian Breadcrumbs

2 Tablespoons Parmesan Cheese, Grated

1 Quart Water

2 Tablespoons Garlic, Minced

1 Large Onion, Chopped

Clear

Directions

Boil a quart of water in a medium pot. Cook pasta according to package directions. Drain and set aside.

In a large saucepan heat the half-and-half, one half of the chopped onion and the bay leaf until tiny bubbles form around the edges; do not boil. Cover and remove from heat. Let stand 15 minutes.

Cook bacon in a skillet. Remove when crisp and crumble. Set aside.

In the same skillet the bacon was cooked in, add olive oil on medium heat. Add the other half of the onion and cook for 2 minutes. Stir in crawfish tail meat and minced garlic and cook, stirring constantly for 4 minutes.

Add the half-and-half mixture, flour and Tony’s Original Creole Seasoning. Cook for 4 minutes and whisk constantly to prevent clumps.

Add cheeses and stir until melted. Fold pasta and half of the bacon into cheese sauce.

Top with crumbled bacon and bread crumbs. Garnish with green onion slices and more Tony’s Original Creole Seasoning. Allow to cool 5 minutes before serving.

NOTES:

You can also place the Cajun Crawfish Mac and Cheese in the oven on broil, until breadcrumbs are golden, giving it a nice crisp texture.