Bring a medium size pot of water to a boil. Add penne and cook for 7-9 minutes, then drain and set aside. Heat a medium size skillet to medium heat. Once heated, add 2 tablespoons of the unsalted butter. Once melted, add onions, peppers, garlic and bay leaf. Sprinkle a little Blackened Redfish Magic. Saute for 5-7 minutes, then add heavy whipping cream and bring to a simmer. Add sliced American cheese, one slice at a time, and whipped cream cheese, whisk cheese in. Once cheese is melted and whisked in, add creole seasoning, garlic powder, onion powder and cayenne pepper. Set on low heat and stir every few minutes.

In a separate skillet, melt 2 tablespoons of butter and a handful of green onion and sauté for about 2 minutes. Then add andouille sausage and sauté for 5 minutes, then add crawfish and cook for an additional 5 minutes. Add crawfish and sausage mixture to the cheese sauce. Add the cooked penne and the last 2 tablespoons of unsalted butter. Mix and make sure the pasta and sauce are well combined. Mix in fresh parsley, green onion and shaved parmesan. Plate up, garnish with shaved parmesan, parsley and green onion! Enjoy!