Gibs Cajun Pasta

It was Dear Husbands 60th birthday last night so I made him one of his favorite recipes-Cajun Pasta

It's easy to make but a little time consuming-but so worth it!
This recipe feeds 4

1 pound linguine, cooked according to package directions
12 large shrimp, peeled and deveined
4 sea scallops (try to get them all about the same size)
1/3 pound craw fish tails (frozen are OK)
1/2 pound andouille sausage, browned
2 tablespoons each diced onion, red and green peppers and celery
a few small pieces of broccoli-heads only (I get from the salad bar, and use about 8-12)
Bay or Cajun seasoning to taste (2 tablespoons)
one pint heavy cream

Slice sausage and brown, remove from pan and drain off any large amount of grease (if any).  Add 2 tablespoons ob butter and saute the onion, peppers and celery until just wilted.  Saute scallops until nicely browned on both sides,  add sausage back into the pan, add craw fish tails and sprinkle liberally with seasoning.  Add broccoli and shrimp and saute until just done (DO NOT OVER COOK)
Add cream and turn up the heat to reduce.  Meanwhile, cook the pasta.  When pasta is done, cream should be nicely reduced to a thick sauce. 

Place a serving of pasta on the plate, top with a generous helping of sauce and some slices of red onion and ENJOY! Serve with a salad and garlic bread for a very filling meal!

This is nice with a hearty red wine!

Kara made these cupcakes for Dessert!