Carnival Crawfish Pasta
by Chef Johnene Breaux
Prep Time: 30 minutes | Cook Time: 45 minutes | Serves: 4-5 people
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!
1/4 cup – of diced yellow onion
3/4 cup – of diced red, green & yellow bell peppers
1 tsp – of fresh, minced garlic
6 tbsp – of unsalted butter
2 cups – of heavy whipping cream
2 tbsp – of whipped cream cheese
6 slices – of American cheese
3/4 cup – of crawfish tails
3/4 cup – of andouille sausage (half moon or diced)
1 – bay leaf
1/2 tbsp – of Tony Chachere’s creole seasoning
2 tsp – of garlic powder
1 tsp – of onion powder
1/2 tsp – of cayenne pepper
4 cups – of cooked penne pasta
Blackened Redfish Magic
Salt and black pepper to taste (optional)
Fresh parsley, green onion and shaved parmesan
Chef Johnene Breaux is a talented and highly skilled personal chef with over six years in the culinary industry. In May 2016, Chef Johnene graduated from Nicholls State University with a Bachelor of Science degree in Culinary Arts. Shortly after graduating, she began her journey as a personal chef working for A-list celebrity clients. With her first client, Chef Johnene worked alongside her colleague, Chef D’Antoine Hills for about a year. In 2017, Chef Johnene was given another opportunity as a personal chef and decided to relocate to Los Angeles. Working as a personal chef enabled her to travel the world and cook for other celebrities such as Nicki Minaj, Lauren London, Offset and Justin Beiber. Currently, Chef Johnene is living in Los Angeles, working as a full-time private chef. She recently started a web series called “Behind the Plate w/Chef Johnene Joy.” “Behind the Plate” captures behind the scene moments of Chef Johnene’s day with clients or special events.