FRENCH QUARTER FESTIVAL PASTA

Ingredients:
8 ounces tricolor pasta rotini (dry)
8 ounces 50/60 Louisiana shrimp peeled and deveined
8 ounces peeled Louisiana crawfish tails
8 ounces sliced mushrooms
1 can lobster bisque
1 cup heavy cream
2 ounces butter
1 ounce brandy
TABASCO Pepper Sauce, to taste
salt and pepper, cajun spices to taste
4 ounces grated Parmesan cheese

Chef: Andre Poirot, Begue's

Cook pasta according to package direction. Keep them al dente (a little bit undercooked), as they will cook more in the sauce. Heat up the butter in a skillet, add shrimps and mushrooms and saute for 2 minutes. Add crawfish tails, season with a little Cajun spices and salt. Deglaze with brandy, then add lobster bisque. Bring to a boil; add heavy cream and cooked pasta. Let cook for two minutes, check seasoning adding TABASCO Pepper Sauce to taste. Serve immediately with Parmesan cheese.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.