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Serves 24.
2 1/2 lbs. boneless chicken thigh meat
Cajun seasoning, to taste
1/4 cup olive oil
2 ozs. white wine
1 1/4 lbs. yellow onions, chopped
1 1/4 lbs. purple onions, chopped
1 1/4 lbs. red or green bell peppers (or a combination), minced
2 tbls. minced garlic
2 tbls. Italian seasoning
Black pepper, to taste
1 pint heavy cream
1 qt. whole milk
1/2 lb. butter
1 3/4 qts. water
3 lbs. penne pasta
1 1/4 lbs. peeled shrimp
1 1/4 lbs. crawfish tails
10 ozs. grated Parmesan cheese
10 ozs. grated mild Cheddar cheese
1. Season chicken meat with Cajun seasoning and brown in olive oil in a large, black iron pot. Remove chicken from pot and add white wine to loosen drippings from pot. Add onions and brown for 20 minutes.
2. Return chicken to the pot. Add bell peppers, garlic, Italian seasoning and pepper. Simmer together for 20 minutes.
3. Add cream, milk, butter and water to pot and bring to a slow boil. Simmer, uncovered, for 15 minutes.
4. Add raw pasta and seafood to mixture and mix well. Cook on very low heat, adding cheese after 10 minutes. Cook for an additional 10-15 minutes, stirring every 5 minutes until pasta is cooked and mixture is heated through
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