Pastalaya 2

Jambalaya Pasta with Crawfish and Sausage

Jambalaya Pasta with Crawfish and Sausage gives you all of the authentic flavors of your New Orlean's fave, all wrapped in a cheesy pasta dish.
Ingredients
2 tablespoon olive oil
1/2 pound andouille sausage, sliced
1/2 pounds cooked crawfish tails (can sub small shrimp)
1 onion, chopped
2 stalks celery, chopped
2 bell peppers, chopped (can use any color)
1 tablespoon Zatarain's Creole Seasoning, plus more to taste
3 cloves garlic, minced
2 cups low sodium chicken stock
1 cup heavy cream
8 ounces elbow macaroni
1 1/2 cups Monterey jack cheese, shredded
1/2 cup green onions, chopped

Instructions
Heat olive oil in an oven-safe skillet over medium high heat. Add sausage, onions, celery, and bell peppers. Cook until the vegetables begin to soften, and the onions turn translucent, about 5 minutes. Add the garlic, Zatarain's Creole seasoning, salt, and pepper. Cook and additional 2 to 3 minutes.
Add the stock, cream, and pasta. Taste and add more Zatarain's Creole Seasoning if desired. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer for 13 minutes, stirring occasionally to prevent the pasta from sticking. Add the crawfish, recover, and cook an additional 2 minutes or until the pasta is tender and the crawfish are warm.
Remove skillet from heat and stir in 1 cup cheese. Top with remaining cheese and broil until cheese is melted, golden, and bubbly.
Top with chopped green onions.