With the colder weather coming on, I think about cooking comfort foods. I love anything thick, rich and hearty – it just makes sense to me. There’s nothing like cold weather outside and a warm oven inside. It just makes a home seem even “homier”.

The first time I made this dish it was cold and raining and there was ice everywhere. I wanted some kind of comfort food some and kind of bad. I started digging around and found this recipe on a Facebook page – Beazell’s  Cajun Seasoning. This is one comes from Mrs. Beazell herself,  Hollyn Chellette of Berwick, La. Finding this meant I had to get out in the cold and get everything I didn’t have. But it was well worth the trip.

Once you make this keeper and see how quick and easy it is, you will want to make it again and again.

Hollyn’s Crawfish Alfredo

1 pint whipping cream

1 cup grated Romano cheese (I bought the fresh one in the tub)

2 pounds cooked crawfish

2 Tablespoons Beazell’s Cajun seasoning (or what you have available)

1 pound pasta, cooked and drained

In large skillet, over medium-low heat, bring cream to a boil. Reduce by about 1/3 and whisk in Romano cheese until it melts completely and disappears.

Add crawfish and Cajun seasoning and cook another 2-5 minutes.

Turn off heat and add pasta. Toss with sauce until well coated.

Bon appétit!!

***Note – Once my crawfish had been cooked, and before I added it to the mixture, I seasoned it with salt, pepper, garlic powder and a small amount of Cajun seasoning – all to taste.   Remember not to cook crawfish too long as it will become tough.