Ingredients:
1 tablespoon butter
1/3 cup finely diced onion
2 tablespoons finely diced red bell pepper
1 tablespoon diced green chiles, drained
1 cup cooked crawfish tails, chopped
8 ounces elbow pasta, cooked al dente
2 eggs, lightly beaten
2/3 cup milk
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1 cup Ricos Gourmet Cheddar Cheese Sauce
1 cup shredded white cheddar
1 cup shredded Mozzarella cheese
1/2 cup shredded Parmesan
1/2 cup crushed butter crackers
Cooking Instructions:
1.Preheat oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
2.Melt butter in a sauté pan. Add Andouille sausage and sauté for 2 minutes. Add onion, red bell pepper, green chiles and crawfish. Sauté 2 minutes and remove from heat.
3.Place cooked pasta in a large bowl. Whisk together eggs and milk and pour in bowl with pasta.
4.Add spices and salt to pasta bowl along with crawfish mixture.
5.Mix cheeses in a medium bowl and set aside 1/2 cup of cheese, then add the cheese sauce. Mix together well and pour into prepared dish.
6.Sprinkle cracker crumbs and reserved 1/2 cup cheese on top.
7.Cover dish with aluminum foil and bake 15 minutes. Remove foil and bake uncovered for 5 minutes.