*** Creamy Crawfish Pastalaya

• 12 oz smoked chicken andouille sausage
• 2 Tbsp olive oil
• 2 cups Holy Trinity
• 1/2 medium white onion
• 1/2 green bell pepper
• 2 ribs celery
• 2 cloves garlic
• mince in food processor, strain excess liquid
• 3 green onions, chopped, white and green parts divided
• 1 tsp Italian seasoning blend
• 2 cups half & half
• 6 servings fresh (or 1/2 lb dry) linguini, fettuccine, or penne
• 12 oz crawfish tails (don't drain)
• 2 Tbsp chopped flat-leaf parsley
• 1/2 cup grated Parmesan, plus more to serve
• Creole/Cajun spices

Heat a large, heavy saucepan over medium-high heat. Slice the sausage into 1/4-inch circles, and place in the hot pan to brown on both sides. Add the olive oil, the Holy Trinity, and the white parts of the green onions, and cook, stirring, until soft, about 5 minutes. Add the Italian seasoning, and season to taste with the Creole/Cajun spice. Stir in the cream and reduce the heat to medium-low. Cook until thickened, about 8 minutes.

Meahwhile, cook the pasta according to package directions, just to al dente. Drain, toss with a little olive oil or a bit of the cream sauce to avoid starchiness, and keep it warm in the covered pot.

Add the crawfish to the cream mixture and simmer for 5 minutes. Add the green parts of the green onions and the parsley, and simmer 1 minute longer. Remove from the heat and stir in the Parmesan cheese.

When ready to serve, toss the crawfish cream sauce with the pasta and serve on large platter. At the table, offer extra Parmesan to sprinkle on top if desired.

Makes 6 servings, 15 WW PointsPlus each.