Wayde's Cajun Jambalaya Pasta

• 1 12 cups butter
• 3 medium onions, chopped
• 4 celery ribs, diced
• 2 bell peppers, diced
• 12 cup all-purpose flour
• 12 cup fresh parsley, chopped
• 2 lbs large shrimp, peeled & deveined no tails
• 1 lb crawfish tail, peeled
• 12 cup dry white wine (Yellowtail Chardonnay)
• 1 pint half-and-half cream
• 1 lb Velveeta cheese
• 1 teaspoon salt
• 1 tablespoon cayenne pepper (ground)
• 3 garlic cloves, minced
• 1 tablespoon Emeril's Original Essence
• 1 lb bow tie pasta
• 12 cup parmesan cheese or 12 cup romano cheese

1. In a large (7.5 quart) Dutch oven over medium heat with 1/2 cup flour and 1/2 cup butter make a medium brown roux.
2. Add onions celery and bell pepper.
3. Cook 10 minutes stirring often.
4. Season with salt and cayenne pepper.
5. Add other 2 sticks of butter, cook about 5 minutes stirring often.
6. Add parsley , shrimp and crawfish and cook 15-20 minutes stirring frequently until shrimp and crawfish are close to done.
7. Add half-and-half, wine cheese and garlic Bring to a simmer and cook another 15 minutes.
8. In a separate pot cook noodles until al dente.
9. Combine both mixtures, in casserole dishes or in dutch oven.
10. Top with parmesan and Emeril's Essence bake for 20-25 minutes.
11. Serve with French Bread.

butter, onions, celery, bell peppers, flour, fresh parsley, shrimp, crawfish tail, white wine, cream, velveeta cheese, salt, cayenne pepper, garlic, pasta, parmesan cheese

Taken from www.food.com/recipe/waydes-cajun-jambalaya-pasta-138607 (may not work)