Chef NINO Cooks Pasta Alfreddeaux

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


1 Pound Rouses Wild Caught Louisiana Shrimp peeled, cleaned 40-50 count

1 Pound Louisiana peeled, cleaned Crawfish Tails

1 Pound Rouses Andoullie Sausage cut to ¼ inch pieces

1 Pound Parmiggiano Reggiano Cheese

1 Quart Heavy Whipping Cream

Kosher or sea salt to taste

1 red and 1 green bell pepper, seeded and diced

2 tablespoons fresh garlic, finely chopped

4 tablespoons First Cold Pressed  olive oil

1 stick unsalted butter

1 bunch green onions finely chopped

2 tablespoons flour to make the White Roux

1 pound Bow Tie Pasta or Penne  cooked according to instructions on bag


To make the white roux, in a medium skillet Add ½ stick butter and melt slowly. Add flour and stir until incorporated, about 2 minutes, Add ½ cup heavy cream and stir until blended. Remove from heat and set aside

In a medium stock pot, sautee garlic, and onions in olive oil until just starting to brown. Add Andoullie sausage and stir until juices start to render from andoullie, about 5 minutes on medium high heat. Add diced bell peppers and cook for another 3 – 4 minutes. Add shrimp, crawfish and salt, stir until shrimp start to turn pink about 5 minutes. Add heavy cream and cheese, keep stirring until just starting to boil. Remove from heat and add butter and white roux and stir to thicken. Spoon over cooked pasta and enjoy.