1 lb. Louisiana lump jumbo Blue Crab crabmeat
1 lb. Louisiana cleaned and deveined shrimp
1/2 stick butter
1 container Guidry’s Mix (2 cups) of onions, celery and bell pepper (The Cajun Triumvirate)
1 can Cream of Shrimp Soup
1 can Rotel Tomatoes with green chilies
1 pint Half & Half
1 15oz jar Bertolli’s Garlic Alfredo sauce
4 oz. sharp shredded cheddar
4 oz. Velveeta Blanco shredded
1 tbsp. Italian seasoning
1 tbsp. lemon juice
1 tbsp. Nu Nus Cajun Seasoning
½ head fresh parsley, chopped
1 tsp. ground horseradish
3 huge green onions, chopped
fresh cracked black pepper on top

Melt butter in large, deep non-stick Dutch skillet.

Add Guidry’s mix. Sauté till soft (about 10 minutes). Add Cream of Shrimp, Rotel tomatoes, Half n Half, Alfredo sauce, cheddar and Velveeta cheeses. Add Italian seasoning, lemon juice, NuNu's. Let that cook on medium heat 15 minutes, stir frequently.

Add crabmeat and shrimp. Let that cook on medium heat for 10 minutes, stirring frequently. By now, you should have a large pot of boiling water ready to cook pasta. Add pasta and cook al denté.

Throw in the parsley and green onions to the delicious seafood mix; cover and cook 5 minutes, while your pasta is cooking. Reduce to low heat after 5 minutes. If it looks too thick, add ½ cup half and half (we did). Drain pasta well.

In a large bowl, mix with seafood sauce. Serve pasta with sauce over it or pour mixture into large oiled casserole dish and freeze and save for later and when at room temperature bake at 325°F for 30 minutes with sharp Italian cheese scattered over top.

Serve with hot French bread with butter.

I made this dish many years ago when I proposed to my wife on Christmas Eve and it has always been one of her favorites.

Submitted by: Ronbe4ux