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Pasta Bienville Recipe

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This recipe for Pasta Bienville, by , is from The Myrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Myrick
Added: Wednesday, October 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c.sliced green onions
2 c.diced green bell peppers
2 c. diced yellow onions
2 c. sliced mushrooms
2 c. halved cherry tomatoes
2 T. tony's Creole seasoning
2 tsp. black pepper
2 tsp. salt
1/2 c. chardonnay
1/8 cup lemon juice
2 lbs. shrimp
1 lb. of crawfish
1 lb. of crabmeat
3 T. parsley
2 quarts of heavy cream and 1 quart of half half
1 c. diced red bell peppers
1 c. flour
4 lbs. of cooked penne pasta

Directions:
Directions:
Saute' the first six items until soft. Add shrimp, tony's, black pepper, salt, wine and lemon juice. Cook for about 7-8 more minutes until shrimp is cooked and then work in crawfish. Cook an additional 5 minutes and add cream and half and half, parsley and red peppers.Bring to a boil and cook for about 10 minutes. Take out several cups of fluid from pot and mix flour with it in a bowl. Slowly add the mixture back to the pot to thicken to desired consistency. Served over warm penne pasta or the pasta of your choice.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a recipe that I made up when we had our restaurant and was always a favorite. We actually used this only for special occasions such as Mother's or valentines day.

 

 

 

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